Savvy:

Kangaroo Island Seafood Feastival

2012-01-09T15:47:00.000+10:30

Kangaroo Island launches its first seafood feastival with celebrity chef Pete Evans. Discover island life and share fine food, local wine, music and conversation as you explore Kangaroo Island's four day seafood FEASTival.
Strategically located at four idyllic seaside settings around the island, you can choose between fine dining tasting menus and cooking demonstrations to casual seafood barbeques and entertainment by the sea.

For years Kangaroo Island has been crying out for its own Seafood Festival and so the LifeTime team have made it happen.

Launching on the 27th April 2012 (as one of the South Australian Tourist Commissions Tasting Australia associated events), the Seafood Feastival focuses on sharing island life with the locals over freshly caught seafood, beer and local wine - set in stunning coastal locations.

Each of the ticketed events will be hosted by local food and wine producers and a selected celebrity chef. Event producer Nick Hannaford says "all I can give away at this point is that we have the seafood BBQ man himself, celebrity chef Pete Evans, booked in for the Friday launch night!"

More information and ticketing through Tickatec will be available in January 2012.

Hey Shiraz, Say Hello to My Little Friend!

2011-11-22T16:29:00.000+10:30

Lets face it, winemakers love to play. New techniques in the winery, new varieties in the vineyard, new oak forests. It all makes the industry grow and develop. One of our favourite winemakers in McLaren Vale who has a range of new varieties is Oliver’s Taranga. Amongst the ‘small batch’ wines winemaker Corrina Wright loves to play with, are a range of alternative varieties; Fiano, Vermantino, and Sagrantino.

Sagrantino is an Italian variety from Montefalco in Umbria and many of you may have heard of it, however very few have seen it in Australia. Sagrantino has great adaptability to wine regions with windy, dry zones, with a preference for clayey-flinty soils- a perfect match for McLaren Vale vineyards around Seaview subregion.

Olivers Taranga Sagrantino

Don and Margaret Oliver (5th Generation Olivers) travelled to Montefalco in 2006, after planting Sagrantino a year or so earlier. Apprehensively, they asked the locals their opinion on this variety and like all good Italians they answered to give this vine ‘time’ and have 'patience', reassuring them that they wouldn’t be disappointed with the wait.

Sagrantino is well known for being a tannic wine, due to the rich anthocyanins in the berry skins. Generally it should come with a warning on the label. That warning should be; “Lasciate ogne speranza, voi ch'intrate” your gums and cheeks shall never be the same.

So it was with trepidation that I started tasting the 2009 Oliver’s Taranga Sagrantino. It is a dark red ruby colour. On the nose it has a dark berry fruit, roast meat, almost soy /savoury character. With a delightful floral earthiness. The intensity of the aroma has you preparing your tastebuds. It has good acid, with dark morello cherries. And again that smoky chacuterie. I found it both herbal and spicy – a combination of dusty fennel seed, cardamom, sort of Indian spice. Both interesting and complex. This is definitely a full bodied wine, with quite a warm alcohol hit despite being 13.5%. While the tannins are abundant and grippy, they are fine and powdery in texture. What it lacks a little in length, it makes up for in upfront intensity.

I tasted this over several days to see how it would develop. The grippy mouthfeel does soften a little, and that spicy character becomes more meaty. During the tasting I was contemplating what to eat with this. It definitely requires food, a rich meaty ragu with smoky pancetta may be a good match. Or potentially even grilled venison marinated in red wine and juniper berries – if you’re game and love to play.

Alcohol 13.5%
RRP $40
Closure: Screwcap
Sample: Provided by producer

2012 Cellar Door Wine Festival

2011-11-17T09:37:00.000+10:30

South Australia’s wine industry will once again come together under one roof for the second Cellar Door Wine Festival - Adelaide in February. The Cellar Door Wine Festival gives wine enthusiasts the opportunity to explore 12 iconic wine regions and enjoy tastings from more than 150 wineries.

SA Wine Festival Masterclass

The 3-day festival (February 24-26 2012) features a series of Master Classes including Tastes of the Barossa, Wine and Chocolate Tasting, and a Spiegelau Beer Glass Tasting.

There will also be a regional Farmers Market where visitors can sample and purchase regional delights from boutique producers, and beer fans can sample brews from micro breweries through to iconic SA brewer Coopers Brewery.

“The Cellar Door Wine Festival is a great model to promote South Australian wines to a local consumer audience right in the heart of Adelaide,” Wine Australia’s Domestic Market Development Officer, Chad Elson said. “An exciting component of the festival is the mix of smaller wine producers alongside famous and well known brands, as well as the range of educational and entertaining master classes on offer,” Mr Elson said.

Cellar Door Wine Festival entry ticket includes unlimited tastings and your very own Riedel wine glass. For more information on the Cellar Door Wine Festival please visit http://www.cellardoorfestival.com/

Shiraz, Cardigans and Leather Elbow Patches

2011-11-03T09:33:00.000+10:30

Some of our tour guests have a view that all Barossa shiraz are very similar. That the concept of terrior doesn’t really exist in the New World. Well low and behold many regions around South Australia are very varied. Barossa and McLaren Vale are two great examples of this sub-regionality. Soils vary significantly, climates and temperatures also vary.

To explore these concepts Barossa HQ recently had its first online wine tasting. With wines from across Barossa Valley and Eden Valley. This was a tasting which anyone could join in the comfort of their own home. So put on the fluffy slippers, get out the good glassware, and no need to take off the dodgy cardigan with the leather elbow patches (no one can see you).

In the line up for the tasting were some single site wines from Turkey Flat, Dutschke, St Hallet and Yalumba. In my glass I had Yalumba’s 2006 Single Site Fromm Vineyard Shiraz. This was from Lyndoch in the southern part of Barossa. The vines were planted in this 2 acre block on their own roots in 1935. The area around Lyndoch is the lowest in the Valley and one of the earlier to ripen. The soils are generally ironstone, loam, and sand over clay. Typical of this region there is a rich ripe unctuousness to the wines.

In appearance the Yalumba’s Fromm Vineyard Shiraz looks like one serious shiraz. Aromas of ripe red and dark fruit, with hints of very dark chocolate and a slight savoury edge. In the mouth this is definitely a soft and succulent wine – typical of the Lyndoch area. Sweet dark and brooding fruit upfront, with layers of mocha and vanilla, probably from the oak (43% new French oak 22 months, 57% older American oak). An interesting subtle savouriness, almost of roast meats at the finish. And a sensational length too. Fine powdery tannins support the finish. Definitely a rich and lingering example from Lyndoch.

At once this is both a gutsy and an elegant wine. Sort of Mike Tyson is a velvet smoking jacket. Possibly without the leather elbow patches though.

RRP $59.95
Alc 14.5%
Closure: Cork
Scores: James Halliday 95pts, Tyson Stelzer 95pts, Campbell Mattinson 94pts
Sample: Provided by producer

Clare Valley Wine Show 2011

2011-11-02T12:37:00.000+10:30

The results of the Clare Valley Wine Show are out. Some of our favourite producers which we visit on our private tours are big winners. Knappstein Wines collected the trophy for Best Wine of Show and Crabtree Watervale Wines who won Best Small Producer. Jim Barry Wines who was named Best Exhibitor of Show.

This year, 45 exhibitors submitted 352 wines across 22 classes. In total, there were 224 medals awarded, including 36 gold and 44 silver medals.

Glenn James, this year’s Chair of Judges, said; “I wondered how the current vintage whites where going to look but it was a great satisfaction that amongst the 2011 Riesling there were still classic Clare Rieslings worthy of gold and trophy awards. We tasted a decade of Riesling in the older Riesling class and it was just stunning the depth and quality of the wines was just astounding.”

2011 Clare Valley Regional Wine Show Trophies

Best Sweet Wine: Kilikanoon Wines, Mort's Cut Late Harvest Riesling 2009
Best Fortified Wine: Crabtree Watervale Wines, Liquor Muscat 15 yrs
Best Exhibition Section Dry Riesling, 2010 Vintage: Tim McNeil Wines, Watervale Riesling 2010
Best Exhibition Section Dry Riesling, 2009 Vintage and older: Knappstein Wines, Single Vineyard Ackland Watervale Riesling 2005
Best Vintage Section Shiraz: Kirrihill Wines Pty Ltd, Clare Valley Shiraz 2010
Best Vintage Section Cabernet Sauvignon: Knappstein Wines, Enterprise Vineyard Cabernet Sauvignon 2009
Best Vintage Section Dry Red: Jim Barry Wines, Three Little Pigs 2010
Best Dry Red from Exhibition Sections: Koonowla Wines, Cabernet Sauvignon 2008
Mick Knappstein Trophy Best Current Vintage Riesling: Kilikanoon Wines, Mort's Block Reserve Riesling 2011
Carl Sobels Trophy Best Vintage Section Dry Red: Jim Barry Wines, Three Little Pigs 2010
Best Riesling of Show: Knappstein Wines, Single Vineyard Ackland Watervale Riesling 2005
Best Small Producer: Crabtree Watervale Wines
Best Single Vineyard Wine: Crabtree Watervale Wines, Watervale Riesling 2006
Viticulturist Trophy: Brendan Pudney (from Crabtree Watervale Wines)
Best Exhibitor of Show: Jim Barry Wines
Best Current Release Wine of Show: Kilikanoon Wines, Mort's Block Reserve Riesling 2011
Jim Barry Trophy Best Wine of Show: Knappstein Wines, Single Vineyard Ackland Watervale Riesling 2005
Best Museum Wine of Show: Knappstein Wines, Single Vineyard Ackland Watervale Riesling 2005

Fiano, Fiano, Where For Art Thou Fiano

2011-10-28T09:34:00.000+10:30

I was immediately enchanted to discovere Fiano through a couple of McLaren Vale producers a few years ago. It was different, it was interesting, it had my attention. It wasn’t a fruit bomb wine, had loads of texture and complemented much of the food we have around South Australia. It was also something new for our winelists. It was something we had been longing for.

Fiano originates from the Campania region east of Naples in Italy. So immediately I think of light fresh seafoods, sometimes richer dishes such as (seafood) risotto, or richer poultry dishes. Generally it has a nutty, herbal, characters which I just remember as pesto; ie pinenuts, basil, parmesan cheese. It can be quite aromatic, and sometimes with smoky spicy notes. It naturally retains its acid and so should work well in the warmer South Australian regions, where other varieties lose acid quickly.

I recently had the opportunity to try the 2011 Coriole Fiano. They had just won the trophy in the McLaren Vale Wine Show, for best White Wine. I have been an admirer of both Coriole’s earlier vintages and the Fiano from nearby Olivers Taranga. Both of which we visit on our McLaren Vale private tours.

The 2011 Coriole Fiano had that distinctive nutty character and lovely citrus floral aroma. On the palate pleasant rounded acidity, but not as much as I would expect from this variety and given the cooler 2011 vintage. Nice and soft moderately full, with a distinctive citrus pith grippy finish. A style just calling out for food to balance the grip. Lovely long fresh finish.

RRP $25
Alc 13%
Sample: Provide by producer.

Around South Australia also look out for these other producers for Fiano.
Olivers Taranga
Ducks in a Row
Fox Gordon
Scott Winemaking
Beach Road

McLaren Vale Wine Show 2011

2011-10-27T14:51:00.000+10:30

McLaren Vale wine show has just been completed for 2011. The three-day show, featured more than 650 wines. Twenty trophies and four highly commended certificates were awarded by the judges, similar to previous years.

The majority were awarded to red wines. International guest judge Lisa Perrotti Brown, from the US, chose the 2010 Shingleback Red Knot Grenache Shiraz Mourvedre as her top pick for the show.

Lisa Perrotti-Brown, said. “It was an incredibly packed week judging at the McLaren Vale wine show. Got a great overview of the recent vintages and the new trends for this region. A lot of exciting new grape varieties are emerging with less emphasis on vines that clearly can't excel in this region (eg Sauvignon Blanc) and increased plantings of warmer climate / more expressive grapes such as Fiano, Vermentino, Grenache and Mataro.

The Bushing King - the region’s best wine maker was Steve Pannell from SC Pannell.

McLaren Vale Wine Show winners
Best McLaren Vale Chardonnay and blend of: Highly commended: 2011 Kangarilla Road McLaren Vale Chardonnay
Best McLaren Vale White Wine other: 2011 Coriole Fiano
Best McLaren Vale Rose or Sparkling Wine: Highly commended: 2011 Mrs Wigley Rose
Best McLaren Vale Shiraz under $25: 2008 Kay Brothers Basket Pressed Shiraz
Best McLaren Vale Shiraz $25 - $50: 2010 Wirra Wirra Woodhenge Shiraz
Best McLaren Vale Shiraz over $50: 2009 III Associates Squid Ink Shiraz
Best McLaren Vale Cabernet Sauvignon: 2010 Battle of Bosworth Cabernet Sauvignon
Best McLaren Vale Grenache: 2010 SC Pannell Grenache
Best McLaren Vale Single Red Varietal Other: 2009 Pertaringa Wines Tannat
Best McLaren Vale Shiraz Predominant Blend: 2010 Fox Creek Shiraz Grenache Mouvedre
Best McLaren Vale Cabernet Predominant Blend: Highly Commended: 2010 DogRidge THE PUP Cabernet Merlot
Best McLaren Vale Red Blend Other: 2010 SC Pannell Touriga Tempranillo
Best Fortified Wine: Oliver’s Taranga Vineyards The Banished Fortified
Best McLaren Vale Museum Wine: 2004 Hardys Eileen Hardy Shiraz
McLaren Vale Icon Red Wine: Chapel Hill Cabernet Sauvignon 2009/2005

Adelaide Hills ‘Spring Whites & Earthly Delights’ Weekend

2011-10-10T18:42:00.000+10:30

The Adelaide Hills Wine Region invites you to enjoy beautiful wines and remarkable flavours from the spring garden this year over their ‘Spring Whites and Earthly Delights’ weekend from October 28 to 30 2011.

Held annually, Spring Whites celebrates the beautiful white wine varietals the Adelaide Hills is renowned for, including Chardonnay, Sauvignon Blanc, Riesling, Sparkling and Pinot Grigio, to name a few.

The Adelaide Hills is Australia's most vibrant cool climate wine region. With over 90 wine labels and 48 cellar doors. The Adelaide Hills is one of the largest geographical wine regions in Australia, and amongst the most diverse in terms of climate, soil and topography.

This year acclaimed Culinetic chef, Cole Thomas, has embraced the alternative by developing a range of unusual canapés, inspired by often overlooked spring garden ingredients. Including plants sometimes considered as weeds, Cole believes his recipes pair beautifully to bring the tasting notes of white wine to life. “It is invigorating to cast a creative eye over often overlooked produce and see how wonderfully it brings to life the palette and aromas of the unique white varietals of the Adelaide Hills,” he said.

“Pigface succulent, nasturtium and marigold flowers and unusual herbs including love lies bleeding and lovage have been selected to create dishes that reflect a beautiful interplay between the spring season and the characteristics of Adelaide Hills white wine. While the unusual ingredients have lent themselves wonderfully to some fabulous spring inspired names including ‘Garden Bloody Mary’, ‘Blooms’ and ‘Bird’s Nest’.”

A sample of the culinary creations, matched with Adelaide Hills Sauvignon Blanc, will be unveiled at the Central Market Spring Whites and Earthly Delights launch event on Friday October 28 from 4:30 – 8:30pm, where VIP passes boasting special offers from the 20 participating wineries will be given to 100 lucky market goers. For further information and to download a brochure for the weekend please visit: www.adelaidehillswine.com.au

International Grenache Day in South Australia

2011-09-20T10:46:00.003+09:30

Grenache is the worlds most widely-planted red grape variety, and deserves to be celebrated.
The First Grenache Symposium in June 2010 was inspired by wine legend Stephen Spurrier. His suggestion to two Rhone producers, Domaine de Mour-chon and Chene Bleu, was to hold a Grenache think-tank in the Southern Rhone. Over 250 top Grenache producers, journalists, and retailers from 23 countries came together to celebrate Grenache, which many people consider an un-sung hero of the grape world. Versatile, velvety and voluptuous, it enhances blends, yet is capable of independently pro-ducing great wines that age beautifully. The idea was born for an International celebration of this variety - the 24th of September 2010 marked the first festivity.

This year, the International Grenache Day celebration will be held on Friday 23rd of September.

Below are a few of the GreanacheDay events around South Australia. Let us know if we have missed any.

Kay Bros
Kay Brothers Cellar Door
57 Kays Road, McLaren Vale

Their winemaking team will be hosting 3 Master Classes on the day at 1:00pm, 3:00pm and 4:00pm (each for approx 12 participants). The focus of the tasting will include two back vintages as well as the 2010 new release and a preview of the 2011 straight from the barrel. In addition they will serve delicious finger food including cured meats, cheeses, olives and wood oven bread to test the Basket Pressed Grenache‘s compatibility with food.

Reservations for the masterclasses re essential as they have limited space available - first in best dressed! Please call Cellar Door on 8323 8201 to make a booking

Turkey Flat

Grenache Vine in Barossa

Join them for a special tasting to celebrate International Grenache Day. Available for tasting are three vintages of Grenache selected from their museum cellar. Taste 2003, 2007 & 2009 Grenache all sourced from their ancient 100 year old bush vines.

Please contact their Tasting Room for more details.
TURKEY FLAT VINEYARDS
Bethany Rd ,TANUNDA SA 5352
PH: +61 8 85632851
http://www.turkeyflat.com.au/

Henschke
Henschke are offering a vertical tasting of three vintages of Johann’s Garden in their cellar door! This is a blend of Grenache, Mourvèdre and Shiraz. Johannes Garden is produced from low-yielding, old, gnarled, dry-grown bush and trellised vines from selected vineyards.

The cellar door can be found at;
Henschke Road, Keyneton SA 5353
9am - 4.30pm

http://henschke.com.au/profile/news/read/id/19/

Cadenzia
Is a group of independent wine makers across McLaren Vale who have got together to show of this great variety in the region. The Cadenzia group have Grenache as the dominant component in blends or as straight Grenache. The term is a musical term referring to a soloist improvised performance. And so winemakers have the creative freedom and individual expression to showcase Grenache solely from McLaren Vale.

These producers include; d’Arenberg, Olivers Taranga, Dog Ridge, Yangarra, Samuels Gorge, and Maximus. There are a number of event being held with the Cadenzia group around Adelaide.

Cadenzia Dinner at Lenzerheider
6 course degustation with matching Cadenzia wines.
Tuesday 20 September, 6pm
Lenzerheider, 146 Belair Rd, Hawthorn SA 5062 Bookings on 8373 3711

National Wine Centre
Friday 23 September
5-8pm free entre

More in depth sessions are available with two masterclasses lasting 45 minutes. Meet the makers and discuss the wines.
5:30pm & 7:00pm
$15
Further information call 08 8303 7462

The Grenache Cup
The title fight between McLaren Vale & Barossa!
Grenache was among the first varieties planted in Australia. Many of the plantings remain around Barossa and McLaren Vale. Originally used for fortified wines, they have emerged as one of Australia’s greatest fine wine assets. Come and taste Grenache wines and cast your vote in the ongoing battle of Barossa v McLaren Vale.

The Edinburgh Hotel
Saturday 24 September
12:00 to 4:00

Turkey Flat 2009 Cabernet Sauvignon

2011-09-01T09:37:00.001+09:30

Ok I admit it.... I forgot. Well not forgot, just didn’t remember – not top of mind.

When you are surrounded by some great Shiraz in Barossa, I find sometimes Cabernet Sauvignon flies under the radar a little, I’m ashamed to say.

And Turkey Flat haven’t helped any either. The last time they produced a Cabernet was in 2006, which I fondly remember. But with International Cabernet Day on 1 September it was an opportunity to indulge in some great juice and their latest Cabernet release.

The 2009 show typical restrained elegant style which I love across Turkey Flat’s portfolio. Not an overripe, super extracted style much to my relief. You can tell its Cabernet with just a hint of herbaceous/tomato leaf on the nose. Sometimes I find this not that attractive in the variety but here it’s well balanced by juicy red fruit, and an intriguing savoury earthiness. Pretty violets add to the mix.

The palate shows nice acid balanced with rich dark fruit, which makes me think it could be a 10-15 year proposition. Even though it’s a new release the tannins are fine and soft. Again the same aroma characters are present on the palate; spicy cinnamon and liquorice, rich cocoa powder, with that savoury edge that lingers unremittingly.

With Barossa Cabernet this good I could almost forget about Shiraz. Well almost.

RRP: $40
Only 500 cases produced
Alcohol: 14.5%
Scores: James Halliday 94pts Tyson Stelzer 93pts
Sample provided by producer

International Cabernet Day in South Australia

2011-08-25T11:10:00.004+09:30

A day dedicated to celebrating all things Cabernet. How perfect for South Australia.

International Cabernet Day will focus on tasting and talking about Cabernet, and using social media as the thread to connect the global conversation together. Most of the action will take place on Twitter using the hashtag #CabernetDay to link the conversation. Tasters get together across the world to taste their favourite Cabernets and take part in the global exchange. It’s called a tweetup and it’s as simple as having a chat over a glass of wine.

WHO: every wine drinker, winery, wine shop, journalist, restaurant, sommelier and chef around the world.
WHAT: Cabernet Day is meant to be a community owned celebration of Cabernet Sauvignon, Cabernet Blend and Cabernet Franc.
WHERE: on all social media sites and blogs including Facebook, Foursquare, Twitter, Friendfeed, Gowalla, Wordpress, etc….Just use the #CabernetDay hash tag in your post to make it trackable by everyone else.
WHEN: Thursday September 1, 2011 all day (this is a 24-hour thing to make it possible for people in all time zones to join)
WHY: Short answer: why not? Longer answer: Cabernet is one of the most popular and celebrated grapes in the world. South Australia produces some sensational Cabernets, from across a range of different regions and climates. Get together to discover the diversity of styles with this noble grape variety.
HOW: Add #CabernetDay to any thoughts, videos, tweets, blogs or experiences you have that day. Search the #CabernetDay hash tag by searching google, Twitter search, Facebook search or whatever monitoring software you like.

There are a range of events and tastings around South Australia. Below are a few details; let us know if there are any others or you would like yours listed. Follow @RichLingering for all that’s great about South Australian food and wine, and #CabernetDay.

ADELAIDE:
The Qwoff Boys Headquarters From 6pm
15b Richard Street, Hindmarsh SA 5007
Spots are limited so please email justin@qwoff.com.au for availability

For Adelaide wine lovers, Zema Estate are holding a dinner at Enoteca in Carrington St Adelaide, Thursday 1st September 7.00 – 11.00pm. Click here for a copy of the menu including matching wines and booking details.

BAROSSA VALLEY
Wolf Blass Visitors Centre 5-7pm
97 Sturt Hwy Nurioopta, SA 5355
Jump straight into some sensational Barossa Cabernet’s matched to Hutton Vale’s spring lamb (also from Barossa). For more details.

Turkey Flat Vineyards cellar door 11am-5pm
Bethany Rd, Tanunda SA 5253
Special tasting featuring their 2000, 2004 & 2009 Cabernet!

McLAREN VALE
dArenberg 1pm - 3pm
Osborn Road, McLaren Vale SA 5171

More details here.

COONAWARRA
Zema Estate Winery, 5.30pm to 6.30pm
Riddoch Hwy, Coonawarra
At Zema Estate Cellar Door they will be offering tastings of our Cabernets both current release wines as well as some rare aged Cabernets. This will also be the first opportunity for visitors to the Cellar Door to gain a 'sneak peak' tastings of the yet to be released 2006 'Family Selection' Cabernet Sauvignon. If you are calling in, don't forget to ask about their Cabernet Day sales specials. More details here.

Coonawarra twitterers for a Cabernet Day Taste & Tweet Up
Zema Estate Cellar Door 5.30pm to 6.30pm
Sampling cabernets not just from Coonawarra (all samples welcome).

Adelaide Good Food & Wine Show

2011-08-05T08:54:00.003+09:30

The Good Food & Wine Show is back in Adelaide again and the tickets have just gone on sale!

Take a journey of flavour as you taste delicious food from some of Adelaide's own including Heavenly Delight, Murray River Salt, Gelista, Matchetts and Riverland Smallgoods to name a few. You will also be able to discover other exhibitors from around the country, including mouth-watering meats, delicious cheeses and amazing baked goods and sweets.

As an exclusive to the Good Food & Wine Show, UK celebrity chef Ainsley Harriott, will be heading to Adelaide solely for the Show, where he will share his diverse, delicious and simple approach to cooking. Other celebrity chefs, who will be there to cook up a storm are Manu Feildel; Matt Moran and Tobie Puttock. So book your tickets now to get the best seats in the house to see them live on stage!

Whether you enjoy savouring fine wine, meeting celebrity chefs or discovering new cuisines to cook at home - you won't want to miss the Adelaide Good Food & Wine Show.

Cheese Discovery Class
Take an exhilarating journey through the world of cheese in this 45 minute class, as you taste your way through a variety of cheese styles. Tickle your tastebuds as each cheese is matched with a selected wine or beer and range of accompaniments.

Riedel Decanter Bar
If you want to learn more about the wine you love to drink, then book into a Riedel Decanter Bar session which is both educational and insightful. Limited to only 20 guests, there are a number of different sessions to do, from Shiraz to Sparkling and Pinot to Greek wine sessions, each led by our celebrated fine wine sommeliers.

The Good Food & Wine Show will be on 7 – 9 October 2011 at the Adelaide Showgrounds. Tickets can be booked via Ticketek

Barossa Gourmet Weekend 2011

2011-07-21T12:06:00.001+09:30

Barossa Valley is well known for its sensational wines and gorgeous regional food. The region has a fabulous weekend (20 and 21 August) to celebrate the best of the Barossa wine region. With 27 wineries generously showcasing their world famous wines paired with heart-warming food and the best of SA live entertainment, the Gourmet Weekend is guaranteed to banish the winter blues. Come and experience Barossa hospitality at its best!

To get your experience underway, simply purchase a NAB Barossa Gourmet wine glass for $5 at the first winery you visit. Hang on to it as this glass can be used throughout the weekend at all participating wineries. For more information visit http://www.barossagourmetweekend.com.au/

This year sees the introduction of some special events guaranteed to delight locals and visitors alike. Take in a movie at Jacob’s Creek Visitor Centre on Friday 19 August, or relax with selected museum wines at the Penfolds Supper Club. For those with a culinary leaning, the Regional Cooking School at Yalumba, hosted by Peter Clarke from Vintners Bar and Grill, on Sunday 21 August will an essential foodie experience.

The Barossa Gourmet Weekend program is available here.

Steven ter Horst Chocolatier

2011-07-18T13:26:00.003+09:30

As we all know chocolate is one of the four main food groups. Wine, cheese, and something else complete the lineup.

Adelaide now has a new chocolatier. Stephen ter Horst has opened up a shop on Unley Road in Malvern, Adelaide. He has combined the best ingredients South Australia has to offer, with the highest quality chocolate from Belgium. This allows him to perfectly balance the hand-crafted chocolates. Not to forget the luscious petit gateaux and tarts.

A couple of the more interesting and delectable truffles include; 'Olio' a gorgeous dark chocolate with Olive Oil, and the 'Fleur de Sel' with a luscious salted caramel filling.

These can be paired with hot chocolates and Coffee Barun single origin coffees. Oh that's right, coffee is the other main food group.

Small Winemakers are Beautiful

2011-07-14T17:05:00.003+09:30

Wine lovers will have the chance to taste over 100 new wines from 18 of the region's small producers when the 2011 Barossa Small Winemakers Annual Tasting kicks off at Chateau Tanunda on Sunday 17 July 2011.

The Barossa Small Winemakers is a collective of small and independent producers whose wares offer a unique snapshot of the Barossa's sub-regions and the craftsmanship that goes into producing small batch wines. Often tricky to track down in mainstream channels, Sunday's event is a chance to discover labels such as Balthazar, Eperosa and jb Wines.

Head to the Chateau Tanunda (9 Basedow Road, Tanunda) between 11am and 5pm, pay your $25 entry and enjoy live entertainment, gourmet food and of course a taste (or 100).

Adelaide Hils Wineroom

2011-06-03T21:52:00.001+09:30

Lovers of Adelaide Hills wine have a new, online community of their own, thanks to a research project at the University of Adelaide looking at the use of social media by the wine industry.
As part of the project, the Adelaide Hills Wine Region will launch its new virtual 'Wine Room' - an online, interactive community forum complete with a program of events that showcase the best the region has to offer.

Dr Roberta Veale, marketing lecturer with the University's Business School, is spearheading the initiative as part of her GWRDC-funded research project 'Wine As A Social Bond', which is the first study of its kind looking at the use of social media by the wine industry.

"The Wine Room is a place where fans of the region's wine can go online and chat to their favourite winemakers, enjoy live streamed wine and food matching events, watch interviews with key wine personalities, and discuss their favourite wine experiences," Dr Veale says.
"Already there is a whole calendar of online events planned for June, with members able to log in at the scheduled time to view and participate in each event." she says.

Friday night's launch of the Wine Room, an 'online tasting' will be conducted by Hahndorf Hill Winery. Registered members of the Wine Room will log in and participate in a live, streamed tasting of wine matched to single origin chocolate. During which they can comment on the experience, pose questions to the Hahndorf Hill vignerons, and engage in wine tasting from the comfort of their own homes.

Membership of the Wine Room is free. To become a member, simply register at: www.adelaidehillswine.com.au/wineroom/register

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Turkey Flat Single Vineyard Shiraz

2011-05-23T15:46:00.000+09:30

Christie & Peter Schulz of Turkey Flat in Barossa Valley, have named the three single vineyard wines from 2008 after their three sons, William, Alexander & Oliver. These wines, like their three sons, come from the same parents and have all enjoyed the same care and attention throughout their lives, yet they are all quite different and magnificent in their own right.

They have selected the best barrel from each of three Shiraz vineyards. Each located in different geological locatons within the Barossa Valley and demonstrate the wonder and diversity of nature that makes up Barossa’s ‘terrior’. There are noticeable differences between their soil types, climate, rainfall patterns and local native ecosystems. It is great to see these wines individually, in that they show the diversity of styles of Shiraz across the valley.

2008 “The Conqueror” Shiraz (Stonewell)
Earthy aromas, with spicy oak, cocoa powder, and sweet cedar. Palate is full bodied, big grippy tannin, good acid, intense fruit with dark plums and red cherry, balanced with noticeable oak. Good long length. Packed full of fruit. Needs time to come together and also to soften out. Be interested in looking at it in 10yrs. A typical ‘Barossa Shiraz’.

2008 “TheGreat” Shiraz (Bethany)
Shiraz vines are planted in 1847, just beside the winery. Delightful aromas of violets, and a soft floral/earthy character, lighter fruit intensity. Mouthfeel is soft, with powdery supple tannins, moderate acid, nice long length of flavour, greater fruit intensity on the palate, but still medium bodied for a Barossa Shiraz. Ripe dark berry, sweet spices, and bitter chocolate to finish. More restrained style of shiraz, but a typical Turkey Flat style. Will develop even greater complexity over time, but probably the most approachable of the three.

2008 “The Twist" Shiraz (Koonunga)
Aromas of both dark and light red fruit, spice, star anise/all-spice, a little floral in the background, good intensity of aroma. 100% new oak but not oak dominant, as they have used water-bent French hogshead barrels. Palate has good grippy tannins but still with a soft powdery texture. Good fruit intensity, balanced with noticeable acid. Medium to full bodied, with delightful sweet spice, and cinnamon finish.

150 packs (1 bottle of each single vineyard wine in 3 pack), will be released on 1 July 2011. Available from Turkey Flat Cellar Door.

Samples provided by producer.

Montepulciano By Jingo!

2011-05-19T11:24:00.002+09:30

South Australia Vintage 2011 (Pt 2)

2011-05-06T12:15:00.007+09:30

Ask any winemaker what the best vintage is and they usually reply the one that they are currently selling. However, this past vintage in South Australia is even being described ‘challenging’ by some winemakers.

During our private tours we are meeting with winemakers, walking through vineyards and wineries. So we get to see first hand what is happening across the various premium wine regions of South Australia. With almost all fruit being picked and just finishing their ferments in the winery, it’s a good time to look at the three-quarter time score.

As previously mentioned in mid February grapegrowers were hit by bad weather just as the majority of harvesting was getting underway. The Clare Valley wine region has been among the worst affected, with heavy rainfall. In 7 days Clare received 60mm, and 65mm in Barossa.

In chats with various people we have heard many winemakers/vineyard managers in Clare and Barossa not picking whole vineyards due to a range of issues – mainly botrytis, downy or powdery mildew. Some in Adelaide Hills who would normally hand pick 2-3 tonnes per acre, have been ‘lucky’ to get 150kg of good (non-diseased) fruit. This has reinforced the importance of hand harvesting in vineyards, or sorting in wineries to exclude any damaged parcels of fruit. The image alongside show Grenache fruit in Barossa dropped on the ground due to botrytis infection.

The exception to this has been McLaren Vale – just to the south of Adelaide city. While the vintage started much later than previous years, the region didn’t have the significant rain events as other regions. A last-minute decision to pick as much shiraz as possible from March 20 - following 10mm of rain the previous day - saved much of the grapes from disease. The fruit had sufficiently ripened by the long cooler season, and to have left it any longer would have been too great a risk. Cabernet, Shiraz, Grenache and white varieties have shone through as highlights of McLaren Vale.

Overall, due to the long cool season with mild days and very cool nights, expect more restrained styles of wines. Also probably expect more discreet use of oak not to overpower the fruit that is present. With careful triaging of fruit, either in the vineyard or winery, there has been some great material coming in – just not much of it.

Artisans of Barossa

2011-04-27T11:37:00.001+09:30

Artisans of Barossa is a group of like-minded producers with a common goal to protect and promote small batch, sub-regional winemaking. At Barossa's newest cellar door, you can sample not one or two, but seven individual wineries, with different winemaking styles representing the breadth and diversity of the Barossa wineregion.

The Artisans of Barossa Cellar Door is open 11am - 6pm Wednesday - Sunday and is located on the outskirts of Tanunda. In addition to traditional tastings, themed wineflights are available for purchase and include a Barossan pour of one wine from each Artisan as well as a sample plate of local Barossa produce.

Some of the great Barossa wineries include; John Duval, Hobbs, Massena, Schwarz, Sons of Eden, Spinifex, and Teusner. Check out the Artisans of Barossa website for more details.

2011 South Australia Vintage Conditions (Pt1)

2011-03-22T13:10:00.004+10:30

Grapegrowers in some key South Australian wine regions have been hit by more bad weather just as the majority of harvesting was getting underway, with some crops facing ruin.

The Clare Valley wine region has been among the worst affected, with heavy rainfall in the past 24 hours. In the past 7 days Clare has received 60mm, 65mm in Nuriootpa (Barossa). Luckily only 15mm in McLaren Vale over the last 7 days.

The vice chairman of the Clare Valley Wine Region's Grapegrowers Association, Anthony Koerner, says bunch rot and botrytis have already been causing serious problems.

"Quite a bit of fruit is already being rejected so it won't be picked, it will just be left on the vine because it's got too much rot in it and with this rain it would only get worse I think, it would spread more rapidly. It's not good at all," he said.

In McLaren Vale a number of growers are taking the opportunity and have decided to harvest a good proportion of fruit this coming week. While rainfall may not be a direct issue, higher levels of humidity are increasing disease preasure.

Barossa Rare & Distinguished Wine Auction

2011-02-17T16:48:00.006+10:30

The Barossa Vintage Festival's most prestigious wine event, the Rare & Distinguished Barossa Wine Auction, is set to excite wine-lovers around the world following the release of the 2011 Auction Catalogue. The Barossa Wine Auction, relies on the generous donation of wines from the personal museum cellars of local producers, and raises funds to support the continuation of the Barossa Vintage Festival.

Featuring some of Australia's most sought-after and iconic wines, the catalogue's 133 lots is a wine collector's nirvana - Penfolds Grange, Henschke Hill of Grace, Torbreck RunRig and Rockford Basket Press Shiraz leading the list.

Hosted at Penfolds on the morning of April 29, you can expect to see some fast and frenzied bidding for the wines, many of which are virtually unprocurable outside of the Auction. A full copy of the catalogue is available here (3.7Mb), with tickets available through Venue*Tix.

South Australia's Food and Wine events

2011-01-30T15:33:00.001+10:30

Below is a sample of a few of the great food and wine events happening around South Australia.

Adelaide Hills Wine Festival - Crush
30 January 2011
Spend the day at the Adelaide Hill's flagship food and wine event. Crush is a fabulous celebration of Adelaide Hills food and wine, which enables you to meander between various venues around the region. You will have the opportunity to experience the best of the region's wine served with a gourmet menu featuring fresh, local produce.

Natuzzi The Parade Food, Wine and Music Festival
20 February 2011
An afternoon in the sun to enjoy the fantastic food, wine and music that make this festival so popular.

2011 Cellar Door Wine Festival - Adelaide
25 - 27 February 2011
South Australia's first state wine festival! Get your Passport... Come and discover the best wine, food and regional experiences right in the heart of the city at Adelaide biggest cellar door! Three days of wine tasting (100+wineries), master classes (with Australia's wine royalty!), food sampling and a regional farmer's market (yum!), plus you could WIN A SMART CAR!

Tastes of the Outback
1-10 April 2011
Wine and dine your way through the Flinders Ranges and Outback, indulging in fine regional food and wine accompanied by world-class entertainment. Ride a camel to an exclusive Candlelit Dinner or watch movies under the stars and regional cooking classes. Eat your way through the region trying great Outback dishes, collect the cook book and buy the Outback condiments to make these great dishes in your own home.

A Taste of Good Things
17 April 2011
Popular South Australian jazz musicians will entertain you through the day as you relax and enjoy a glass of local wine accomapnied by some great regional food - the music will get the feet tapping.

Barossa Vintage Festival
23 April - 1 May 2011 (bi-annual event)
The Barossa Vintage Festival is the largest and longest running wine festival in Australia. Enjoy tastings, twilight concerts, a festival ball, literary events and much more. This is a biennial event that runs for a full week, encompassing all aspects of the Barossa community. Wineries are joined by businesses, civic groups, churches and individuals to stage the various activities that make up the festival.

Clare Valley Gourmet Weekend
14-15 May 2011
Wear your most elegant (and stretchy) clothes and really indulge yourself with a weekend away in one of the world's premier food and wine destinations. On Saturday you'll literally get a taste of things to come with samples of the year's vintage before the winemaking process is complete - a privilege usually reserved only for vintners. Then on Gourmet Sunday you can start the day beside a bonfire, eating hand-made sausages and roasted tomatoes. Then, after a morning spent doing some leisurely wine tasting, sit down to a lunch of barbecued prawns with parmesan and saffron risotto while being entertained by a swinging jazz band.

BankSA Sea and Vines
11-12 June 2011
Want to enjoy a weekend of gourmet delights, live music and world-class wines in gorgeous Mediterranean-style surroundings? Here, South Australia's premier chefs and restaurants have joined forces with local wineries to create mouth-watering menus complemented by great wine and live entertainment throughout the region.

NAB Barossa Gourmet Weekend
20-21 August 2011
Set your taste buds free with a weekend of indulgence in one of world's best wine regions. Each of the cellar doors taking part in this event will be serving up a fine dining experience matched with premium wines and the smooth sounds of live music. Barossa Gourmet weekend is a fantastic opportunity to indulge in food, wine and music and famous hospitality in the beautiful Barossa. A range of entertainment to suit all tastes will be on offer at each of the venues.

Tasting Australia - Across South Australia
26 April to 3 May 2012

No gourmand can afford to miss this! Showcasing the world's top culinary talent, the biennial event is an opportunity to enjoy the best food, wine and hospitality that South Australia and the nation have to offer. If you've never experienced the food and wine state - South Australia - then Tasting Australia is the perfect time to discover its secrets.

Two Hands Wines Cellar Door Platters

2011-01-24T11:20:00.003+10:30

Internationally renowned Barossa winery Two Hands Wines has just started tickling the tastebuds of their visitors with the introduction of their new Tasting Plate made of delicious local and international ingredients.

Two Hands Platter for Two Jamon Iberico de bellota, Duck Rillette, Cornichons,Nuova Generazione Sundried Tomatoes, Roman Artichokes, Forteto Peccorino, Woodbake of Stirling crusty bread roll and God's Country Extra Virgin Olive Oil. $35

For more information please contact Shannon on 08 8562 4566 or visit www.twohandswines.com.au

Adam Liaw to Cook up a Storm at Crush Festival

2011-01-18T11:26:00.001+10:30

Masterchef Winner and SA's own, Adam Liaw, will be hosting a public cooking demonstration at Longview Vineyard, during the 2011 Crush Wine and Food Festival. The demonstration is free for all to attend and will be held at Crush on Sunday January 30th 2011, 1.30pm – 2.30pm at Longview Vineyard on Pound Road, Macclesfield, SA.

Adam's cooking demonstration is inspired by the finest local Adelaide Hills produce and paired with his favorite white varietal, Chardonnay.

“Discover your Crush” and celebrate everything vibrant the Adelaide Hills Wine Region has to offer at their 2011 Crush Wine and Food Festival. The region invites the public to enjoy the best of the region as winemakers and producers showcase their wares at over 30 unique Hills locations.

The lead up to Crush delivers a series of masterclasses and special events kicking off on January 26th before the major event on Sunday January 30th.

Adelaide Hills Crush Wine Festival

2011-01-18T11:24:00.000+10:30

The Adelaide Hills Wine Region invites you to “Discover your Crush” and celebrate everything vibrant the character-driven region has to offer at their 2011 Crush Food and Wine Festival.

Held on Sunday January 30th, the lead up to Crush delivers a series of master-classes and special events kicking off on January 26th. From Howard Vineyards’ ‘Flights and Bites’ that matches gourmet food with wines, to Sinclair’s Gully Twilight Tasting of “Oysters and Fizz,” and the Barratt Wines and Bistro 25’s garden luncheon, the Crush Festival has something for everyone to discover.

This year, Crush offers a chance to meet South Australian winner of MasterChef 2010, Adam Liaw, to hear what he loves most about the region.

“I grew up in The Adelaide Hills so it’s a region that I am very passionate about. It’s brilliant the whole year round but the whole region really comes alive for the Crush Festival. It’s a great chance for people to discover the real Adelaide Hills region and experience the pleasure of its fabulous food and wine at your their pace for the day,” Adam says.

“We are so lucky in South Australia to have beautiful wines and excellent local produce right on our doorstep” he said. “There aren’t many places in the world who can boast a wine region of The Adelaide Hills’ quality in such close proximity to a capital city.”

The 2011 Crush Food and Wine Festival celebrates its 8th year in 2011. The region invites the public to join Adam Liaw in enjoying the best of the region as winemakers and producers showcase their wares at over 30 unique Hills locations.

The Adelaide Hills Crush festival will start on January 26th through a series of events and master-classes with the main celebration held on Sunday January 30th at various Adelaide Hills Locations. For more information visit: www.crushfestival.com.au

South Australia's Cellar Door Wine Festival 2011

2010-12-19T18:48:00.004+10:30

The ‘festival state’ (that’s South Australia) in conjunction with the leading wineries has put together a true state wine festival. The Cellar Door Wine Festival will showcase over 100 wineries from premium wine regions of South Australia.

This will be a great way for all those with a passion for Pinot, or are curious about Cabernet, or even serious about Shiraz to see the best regions all in one location. South Australian regions covered include; Adelaide Hills, Barossa Valley, Clare Valley, Coonawarra, Eden Valley, Langhorne Creek, McLaren Vale, Padthaway and the Riverland.

South Australia produces most - and some of the best – of Australia’s wine. It boasts some of the oldest commercially producing vines in the world. It has a diverse range of regions and is considered to be the wine industry’s “powerhouse” state. Surprisingly we have never had a state wine celebration here. The Cellar Door Festival will be held in Adelaide over 3 days from Friday 25 to Sunday 27 February, 2011 and will be at the world-class venue the Adelaide Convention Centre.

Festival highlights include:
• Regional Wine and Food Trail - showcasing a ‘taste’ of each region... wander through at your leisure to chat with the winemakers, sample wines and regional produce!
• Top up your own cellar - purchase full bottles of wine from more than 100+ wineries and take advantage of some incredible show specials!
• Master Classes - interactive talks and tastings with iconic wine identities, local SA microbrewery tastings, wine and cheese matching... plus the launch of Wine Australia’s first consumer A+ Australian Wine Master Classes!
• A+ Australian Wine SA Varietal View - tasting area featuring grouped wine varietals from all across the state.
• Regional Farmer's Market - after sampling wines and produce on your walk through the themed regional areas, head over to enjoy regional tasting platters, barbeque plates and gourmet desserts!

Something's Fermenting in Barossa

2010-12-16T17:34:00.004+10:30

Barossa has a new restaurant. Tuoi Do and Grant Dickson have opened FermentAsian on Murray Street in Tanunda. Chef Tuoi Do was born in remote Northern Vietnam, two hours drive north-west of Hanoi, with her love of cooking leading to the new venture.

FermentAsian is an exciting addition to the region's food scene, the menu comprised of traditional Vietnamese dishes balanced by creations inspired by Southeast Asian cuisine, all of which brim with local produce.

The wine menu is well worth a look too, the carefully planned list dotted with local Barossa wines and international examples. The wine list no doubt influenced by Grant and his wine industry connections, given his fulltime role with Barossa iconic winery Rockford Wines. For all the details head to www.fermentasian.com.au.

Henschke Winery of the Year

2010-11-16T09:54:00.005+10:30

One of Rich & Lingering's key winery partners in Barossa, Henschke, has been named Winery of the Year in the inaugural The Age/Sydney Morning Herald Good Wine Guide Awards.

Wine critic and author of the Good Wine Guide, Nick Stock, said the quality of Henschke wines has never looked better. “Its hard to sum up just how precious an asset this winery is; Henschke are the custodians of not just Australia's, but the world’s most important vineyards,” he said.

The winery, established in 1868 by Johann Christian Henschke, is notable for pioneering single-vineyard wines in Australia and for the internationally renowned shiraz, Hill of Grace, in Eden Valley.

Fifth generation winemaker, Stephen Henschke and his viticulturist wife, Prue, said they were thrilled to be awarded this accolade recognising “the strength of their family heritage, the outstanding quality of their wines, their commitment to leading viticultural research and evolution, as well as their dedication to inspiring and nurturing the next generation”.

Prue Henschke said a priority for her and Stephen was their passion protecting the land, the environment and the future of their vineyards for the next generation, their three children, who are set to be the sixth generation of Henschkes in wine.

“Nourishing the land is a vital tool to connect healthy soils and healthy vines, to produce fruit with vivid varietal flavours and give the vines a buffer against climatic extremes. Sustainability in the vineyards has always been our goal — we aspire to tread as lightly as possible on our land,” she said.

Langtons Wine Classification

2010-09-27T13:32:00.001+09:30

The Langton’s Classification of Australian Wine V has grown in size and stature since its last classification in 2005, showing an increased demand for quality across the Australian wine category. Compiled using secondary wine market data, the Langton’s Classification of Australian Wine V indicates the added depth, awareness and movement in the top end Australian wine market and the support for premium Australian wine with domestic and international consumers alike.

The list is comprised of 58 Shiraz/blends, 40 Cabernet/blends, 10 Pinot Noirs and 15 white wines. Penfolds Bin 95 Grange Shiraz heads up the list and according to Langton’s founder and general manager Steward Langton, the dominance of Shiraz on the list, including five new “exceptional” entrants, reflects the variety’s reputation for longevity and style diversity.

The addition of Jeffrey Grosset Polish Hill Riesling to the highest ranking acknowledges and rewards a unique masterpiece. The total numbers have expanded from 101 to 123, it should be remembered that most of these wines are limited in production.

Andrew Caillard MW of Langtons said “If you take out Penfolds, an incredible auction market performer, the volume of wine produced is equivalent to less than the five Bordeaux first growths. It is no exaggeration to say that ultra-fine Australian wine is extremely limited and the rarity of pre-1990 vintages illustrates this.”

“Langton’s classified wines are Australia’s enduring grand marques. Individually they resonate a sense of place or voice of country; combined, they articulate Australia’s place in the world of fine wine.”

Langton’s Classification was first released in 1990 to create confidence in a fledgling Australian secondary wine market.

Classification comprises four rankings (Exceptional, Outstanding, Excellent and Distinguished) and for a wine to achieve a listing it must have traction on the secondary wine market. Auction prices, track record and volume of demand are all considered and the criteria for inclusion are objective and market-driven.

Adelaide Hills Sauvignon Blanc Tasting

2010-09-20T11:01:00.001+09:30

Taste over 30 different Sauvignon Blanc wines at the 2010 Adelaide Hills Sauvignon Blanc launch event, Market Savvy, on Friday 15th October 2010.

As the kick off to the region’s ‘Spring into Whites’ month-long festival of events and activities celebrating the region’s white varietals at many cellar doors in the Adelaide Hills Wine Region, Market Savvy invites guests to experience what this vibrant region is most famous for - their Sauvignon Blanc.

As part of the festival, this year wine and food enthusiasts have the chance to win a personal cooking class with the South Australian winner of Masterchef 2010, Adam Liaw, simply by purchasing 6 or more bottles of Adelaide Hills wine in the month following the launch.

Visit us at the Central Market and be the first to experience the latest vintages.

Date: Friday 15 October 2010
Time: 4pm – 9pm
Location: Adelaide Central Market
Entry: No admission fee

Adelaide Hills Sauvignon Blanc Tasting

2010-09-20T11:01:00.000+09:30

Australian Wine - Every Wine has a Story

2010-09-08T15:55:00.004+09:30

Celsius Restaurant and Bar

2010-09-05T23:00:00.003+09:30

Following stints in world-famous restaurants interstate and overseas, one of Adelaide's most exciting young chefs, Ayhan Erkoc, has launched his own establishment, Celsius Restaurant and Bar, at 95 Gouger St in the heart of Adelaide. Joining Ayhan at Celsius is a dream team of chefs from establishments including Magill Estate, Auge and Sparrow.

Opened last month and already causing a huge stir among the State's foodies, Celsius reflects Ayhan's passion for local produce and classics with an experiential twist. You'll find dishes on the menu such as 'Hahndorf venison with celeriac, chocolate, wild garlic leaves and hazelnut', as well as 'bubbled pork crackling with yoghurt and fennel pollen'.

The Celsius team are so serious about sourcing the best local produce that they have established a dedicated farm in the Murraylands, with 70% of the restaurant's ingredients to come from their own 'kitchen garden'. Erkoc will also be devoting time to foraging expeditions – making the most of seasonal, sometimes-overlooked ingredients growing wild around Adelaide.

The Celsius menu caters for everyone and includes gourmet bar snacks for those who pop in for an after-work drink, plus tapas, an a la carte menu and an eight-course degustation with matched beverages for serious food lovers. Its wine list features local boutique wines and respected international varietals, plus beers, ciders, sake and spirits. Celsius is also seriously good value for money, look out for the three-course lunch special, a six-course degustation lunch special or the eight-course degustation dinner.

Celsius Restaurant and Bar 95 Gouger Street, Adelaide. Open for lunch: Wed-Fri and dinner: Tues-Sat Ph: 08 8231 6023

Adelaide Central Market

2010-08-31T12:42:00.002+09:30

To Adelaide locals Adelaide is just a big country town. But that doesn't do justice to this city of astonishing diversity and quality ethnic cuisine. The Adelaide Central Market is a national treasure, and Adelaideans love of welcoming, adventurous dining and their pride in regional products make it a must-visit on ever food-lover's itinerary. The Adelaide Central Market is a part of how we live, and has been since 1869.

The indoor market is owned by the city council, is open to the public and is far more than a tourist attraction. Adelaideans are pretty savvy about food- we take an interest in how it's produced, where it's from. So knowing the vendors who make or sell it is part of the social fabric. We're a multi-cultural city, with the first German immigrants arriving shortly after the colony was established in 1836. This was followed by Russians, Czechs, Poles, and Hungarians. South Australia also has a considerable Mediterranean, Middle Eastern, and Asian population. This has had a significant impact upon the food of South Australia.

Over at Sevenhill Fine Foods, Mr. Waldeck, a Polish refugee, sells traditional tastes of his homeland, including makowiec, a poppy seed bread, and regional charcuterie like mettwurst and lachshinken. Sun Mi runs a small stall offering her Korean take on made-to-order sushi, while Tony O'Connell of O'Connell's Quality Meats specializes in local product, such as lamb. O'Connell, 52, started in his family's shop at 15, and treats his customers like relatives.

At Wild Oz, you can buy native game such as emu, kangaroo, and wallaby, and feral animals eg wild pig and goat. A number of shops sell regional and indigenous "bush tucker" ingredients such as lemon myrtle, wattleseed, and quandong jam, and flaky, red, Murray River salt. House of Organic sells pristine, sustainably-grown Australian produce: Mildura asparagus, Adelaide Hills beurre bosc pears, kipfler potatoes.

At dough!, Turkish pide and Lebanese flatbread compete for space with quiche, pastry, and locally-made, whole, glaceed figs, clementines, and kumquats, and plump, dried muscatel grapes from Barossa Valley vineyards. Across the aisle is one of my favourite at The Smelly Cheese Shop, stocked to capacity with imported and Australian artisan cheeses and housemade condiments such as skordalia, oil-packed, dried tomatoes, marinated bocconcini, and other picnic and cheeseboard items.

With such a diversity of styles and broad range of items Adelaide Central Market has to be on your list of foodie things to do when next in Adelaide.

Cheeseaholics Over-indulge at Cheesefest 2010

2010-08-10T11:41:00.004+09:30

Coles has joined CheeseFest as the major sponsor for 2010. CheeseFest is a celebration of Australian cheeses, taking place Sunday 17 October 2010 at Rymill Park. A highlight on the South Australian calendar, Coles CheeseFest 2010 is set to be the biggest and best cheese festival yet.

Owner of Woodside Cheese Wrights, Kris Lloyd is excited Coles has come on board as a major sponsor of CheeseFest. “Australia’s specialty cheese making industry is of an incredibly high standard, and events like this really help bring the hard working cheese specialists into the limelight they deserve,” Ms Lloyd said.

Visitors to CheeseFest can taste the finest specialty cheeses, meet the cheese makers, enjoy music and entertainment, gourmet food and wine and soak up the atmosphere.Visit the picnic area on the day and you can sample delicious cheese and accompaniments, and relax with friends.

The day at Rymill Park, located in Adelaide’s east end will be filled with activities and rides for kids plus celebrity chefs such as Simon Bryant and Michael Angelakis providing cooking demonstrations for the adults.

More details http://www.southaustralia.com/9005877.aspx

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Barossa Gourmet Weekend 2010

2010-08-02T12:09:00.002+09:30

Set your taste buds free with a weekend of indulgence in one of world's best wine regions. Each of the cellar doors taking part in this event will be serving up a fine dining experience matched with premium wines and the smooth sounds of live music. NAB Barossa Gourmet Weekend is a fantastic opportunity to indulge in food, wine and music and famous hospitality in the beautiful Barossa. Here is just a small snapshot of some fabulous events to tantalise your gourmet tastebuds!

Nothing quite starts the day like a glass of Sparkling Merlot, but you’ll need something to go with that, so head to fun loving Gibson Wines for a hearty country breakfast to stand you in good stead for the day ahead. Stay on a while, because twice cooked pork belly is a bit of a Barossa favourite and so is visiting acoustic funk bank Cousin Leonard, who will provide a great backdrop to good food and good wine in an authentic setting. Gibson Wines, Willows Road, Light Pass.

In Angaston, The Magnificent 7, Wine Guns from the West will be showcasing non cellar door brands and those whose wines are not readily available, such as Tscharke, Russell Wines, Diggers Bluff, Jamabro, David Franz, Soul Growers and Milhinch Seize the Day Wines. The tasting will be extensive but it’s still a great place to bring the kids. The lawns at family friendly restaurant SA Company Store will provide a great space to race around and face painting and crazy hair are also on offer.

If your looking for a all inclusive NAB Barossa Gourmet Experience, then join the Novotel Barossa Valley Resort an Langmeil Wines for their annual NAB Gourmet Weekend 5 course degustation dinner. Novotel Barossa Valley Resort's Executive Chef, James Dooley and Langmeil Wines Chief Winemaker, Paul Lindner will host you for an experiential night of delicious Barossa cuisine.
Package includes
• 5 course degustation dinner with a glass of Langmeil Wine to match each course for two people
• Overnight accommodation for two people in a standard studio room
• Full buffet breakfast in Harry’s Restaurant for two people the following morning
Saturday 21st August 2010 in Harry’s Restaurant 6pm until 11pm - All for $499 per night per couple! (Terms and conditions apply)
Bookings essential: Novotel Barossa Valley Resort, Golf Links Road, Rowland Flat 08 8524 0000

There are many more fabulous cellar doors and wineries hosting events to remember! Full details on the program, are available on the website www.barossagourmetweekend.com.au.

Blaufrankish at Hahndorf Hill

2010-07-20T17:07:00.003+09:30

Hahndorf Hill Winery's new-wave red wine – the Blaufränkisch 2008 – will be released at the Adelaide Hills Winter Reds festival on 24 and 25th July 2010.

Their Blaufränkisch 2008 has already won a Gold Medal at the 2010 International Cool Climate Wine Show, as well as being awarded Top of Class in the 2010 Australian Boutique Wine Awards. Also known as Lemberger in Germany, this varietal is only grown in Australia at their Hahndorf vineyard!

At the Winter Reds festival they will also be conducting a vertical tasting of Shiraz and presenting a special ChocoVino and Shiraz experience. For more information on Hahndorf Hill Winery's participation in the Winter Reds festival, visit the Adelaide Hills Wine Region website.

Chester Osborn Pine's for Wine

2010-07-19T13:10:00.006+09:30

Normally at this time of year Chester Osborn would be putting his highly trained taste buds to work for South Australia's d'Arenberg winery. But Mr Osborn, chief winemaker at the McLaren Vale winery, south of Adelaide, has been sidelined from sipping duties by a mystery reaction to pine nuts that makes everything taste metallic.

Find out about the impact on d'Arenberg with the full story in The Australian.

Adelaide Hills Wine Expo

2010-07-02T17:51:00.003+09:30

On July 11 2010 as part of the Winter Reds event for Adelaide Hills Wine Region, enjoy a day of fabulous wine & produce at the Arkaba hotel. Taste wines from over 50 wineries from arguably one of the best cool climate wine regions’ in the world.

Some of our favourite producers will be attending, including; Henschke, Fox Gordon, Shaw & Smith, and The Lane. Also available will be a range of wine master classes covering Sparkling wines, alternative varieties and Pinot Noir.

Venue Arkaba Hotel, 150 Glen Osmond Rd, Fullarton
Time 11am - 4pm, 11 July
Price $20pp including Spiegelau glass

T 08 8338 1100
E tania@arkabahotel.com.au

Degustion Barossa 2010

2010-07-01T18:02:00.002+09:30

You are invited to join "Degustation Barossa" SALA 2010, showcasing the best art, wine and food the Barossa has to offer on Friday July 30th 2010. This event will be part of the SALA Festival which celebrates South Australia's living artists.

A limited number of tickets are now on sale for $60 pp. Included in the ticket price is a glass of wine, a course of food and exclusive first access for purchase to the exhibitions at each of the six wineries on the trail.

Participating wineries include St Hallet Wines, Kabminye Wines, Turkey Flat Vineyards, Peter Lehmann Wines, Whistler, and Hentley Farm.

For more details or to purchase your ticket please contact: Peter Lehmann wines on 08 8563 2100.

Adelaide Hills Winter Reds in July

2010-06-28T17:39:00.003+09:30

In winter the mists roll through the bare vines as the pruners prepare for another year. Visit the Adelaide Hills during July at its most intimate and mysterious. Enjoy a glass of award winning red wine from this cool climate region; sensuous Pinot Noir, elegant food friendly Shiraz, and exciting new Italian and Spanish Varietals.

Some of our favourite producers will be involved, such as; Shaw & Smith, Petaluma, Hahndorf Hill, and Lobethal Road. Over the month of July 2010 there will be a range of indulgent wine events, including

Taste award winning red wines
Celebrate new releases
Discover old vintages
Meet the winemakers
Winery lunches & dinners
Wine masterclasses

The full program is available from Adelaide Hills Wine Region.

South Australian 2010 Vintage

2010-04-18T13:19:00.003+09:30

Rain and cool weather have favoured the 2010 vintage in South Australia – in contrast to the heat and fire of last year. We've seen slower, steady ripening. It's been a much more controlled and regular vintage - a bit like 2005.

Louise Rose, head winemaker at Yalumba in the Barossa Valley said quantity was down but not excessively so, and the quality of the wines looked 'extremely strong across the board' in all regions. 'Standouts include Eden Valley Riesling and Barossa Shiraz. We had the best rains in the Barossa for five years, filling up the soils and setting up the vines for the coming season.'

Winemakers are reporting excellent quality in all varietals. 'All the crops appear balanced and the red varieties are hugely exciting,' according to Chester Osborn at d'Arenberg, in McLaren Vale and the Adelaide Hills. 'The skins are very thick and dark with a good level of tannin. Early picked Shiraz is peppery with elegance and lots of length. Cabernet shows outstanding varietal character and tannin and, despite low crop levels, Grenache is strong with loose clusters producing dark, concentrated wines with nearly all berries being shrivel free.' Chester said.

There was good acid development in grapes – and in a lot of fruit achieved ripeness without high sugar. Some rain during the vintage didn't hurt as the soil soaked up water like a sponge, but didn’t really get into the fruit. Further detailed assessment of the 2010 vintage will be provided as our tastings continue around South Australia’s premium wine regions.

Tasting Australia 2010 menu

2010-04-01T18:27:00.003+10:30

A rich and lingering menu of more than 40 associated events will be on offer for all to experience during Tasting Australia. Here is just a taste of what the associated events program has to offer:

LungoVista - Chianti Classico at Longview Vineyard Friday 30 April; 12:30pm; Longview Vineyard, Macclesfield
Stunning new dishes from Chianti Classico chef Tobias Gush paired with award winning wines from Longview Vineyard will make this lunch a most sought after event.Cost: $150 per ticket including bus transportation to and from Adelaide where requested

Dinner with Ben O'Donoghue - Friday 30 April; 7:00pm; Enoteca, Adelaide
For chef and television presenter Ben O'Donoghue, cooking is a passion and a reflex, it's something he's done since childhood and it never ceases to give him pleasure or stimulate his imagination. He unequivocally believes that food should be simple and distinctive, technically and culturally correct. Cost: $155 per person

The McLaren Vale Olive Story - Saturday 1 May; 11:00am; The Producers, McLaren Vale
Celebrate McLaren Vales Olive Harvest, visit the olive grove, gain hands-on experience of olive picking and oil pressing, learn all about Oil in a hosted Olive Oil tasting, join in our shared Mediterranean lunch full of the good oil. Hear stories on the history of oil in our region and find out what makes a great oil. Cost: $140 per person

The Smelly Cheese Shop presents - The True Taste of Maturity Wednesday 5 May; 6:00pm; Say Cheese, Adelaide
Guests will be treated to a structured, educational tasting by a Master Affineur to experience firsthand the difference in taste between young and expertly matured cheese. This exciting tasting will be followed by an exclusive tour of the Maturing Room, glass of wine and nibbles.
Cost: $75 per person

Barossa Pizza Top 10 in World

2010-04-01T18:18:00.001+10:30

The 'smokey on thin crust' pizza from the Barossa's 40s Café in Angaston has been named the seventh best pizza on earth at the World Pizza Competition in Las Vegas. 40s Café owner and chef Damon de Ruiter cooked off against 120 competitors over three days, taking his critical smoked Barossa meat toppings with him. Damon was invited to the world championships after taking out the national title last September.

Barossa 2010 Vintage Declaration

2010-02-25T10:21:00.004+10:30

The Barons of Barossa held their annual Declaration of Vintage ceremony on Sunday, which included the traditional blessing of the 2010 grapes by Pastor David Gogoll and a colourful procession of Barons in full regalia.

Yalumba winemaker Louisa Rose presented an enthusiastic forecast on the 2010 vintage. “The Barossa experienced the best rains in five years in late winter and spring which were very welcome,” she said. “Riesling vines in the Eden Valley are well set, balanced and very healthy – and the cool nights are causing the vines to hold their acid and aromatics while the sunny days mean flavours and sugars are increasing quickly.

“Crops of Grenache are looking well below average in response to challenges over the flowering period, but indications are that they will have good character. Shiraz and Cabernet are beautifully balanced with strong early colours and flavours.

“We are seeing an evenness of ripening on these reds which is typically indicative of a high quality year.”

Maggie Beer is Senior Australian of the Year

2010-02-04T16:58:00.002+10:30

When you think of great Australian wine making districts, the Barossa instantly springs to mind. And when you think of Barossa legends, Maggie Beer is one of the greatest.

Maggie was recently crowned Senior Australian of the Year. She was the star of ABC television's popular The Cook and the Chef shows. Maggie began her interest in food in 1973 when she moved to the Barossa to breed pheasants and grow grapes with husband Colin. With seven books and numerous awards to her name, Maggie is famous for her innovative recipes and produce such as preserved lemons, quince pastes, oils, nuts, spices and even ice cream.

Gluttony at Adelaide Fringe

2010-02-02T22:01:00.004+10:30

Gluttony will be two days and nights of outstanding food and wine on the fringe of the city in leafy Rymill Park. During the Adelaide Fringe picnic on the lawn and groove to the laid back sounds on offer while feasting on sumptuous food & wine from some of South Australia’s finest regional producers. A cool inner city oasis by day, a vibrant outdoor lounge bar by night. This will be a definite highlight of the Adelaide Fringe opening weekend, on Saturday the 21st and Sunday the 22nd of February 2010.

A hip and sophisticated cultural offering, Gluttony will be an annual platform for showcasing food and wine producers and restaurants from across regional South Australia during Adelaide Fringe. Together with some of the best in film and Fringe acts from Australia and abroad, this will be a true gastronomic celebration. For further details and bookings please visit the Gluttony Website.

Adelaide Hills Farmers Market

2010-02-02T17:15:00.000+10:30

The newly opened Adelaide Hills Farmers Market brings together a wide range of goods grown in the healthy, pollution free environs of the Adelaide Hills. Located behind the exquisite Auchendorrach centre at Mt Barker, the food is fresh, the people friendly and your meals will be tasty and healthy. The Adelaide Hills Farmers Market is open every Saturday morning from 8am to 12 midday.

The Adelaide Hills Farmers Market is a 'true farmers market' - it is a food only market that specialises in authentic, regional, fresh and seasonal product. The farmers market offers a range of vegetables, herbs, fruit, nuts, seeds and any product that can be grown or is made from primary products. In the true sense of a farmers market the Adelaide Hills Farmers Market does not allow products that have been genetically modified, are out of season, or travel significant ‘food miles’ from outside of Adelaide HIlls.

At present approximately 50 stall holders can supply visitors with fresh produce, flowers, plants, bread, eggs, meat and smallgoods, wine, juices, jams, condiments and chutneys, fresh pasta, olive oil and honey and anything else that is either grown or produced in the region. There is freshly ground coffee wafting across the market, hot food, and a terrific selection of vegetarian food offerings. The smells, colour and textures of the food are rich and lingering at this friendly country farmers market and already has a great local following. More information:

Tasting Australia 2010

2010-01-28T12:01:00.002+10:30

Tasting Australia will return to Adelaide in May 2010. It is held every two years in Adelaide to celebrate the very best Australia has to offer in food, wine and beer. Tasting Australia is designed for the nation's food and hospitality industry, local and international media and the passionate public.

British TV personalities, including a Ladette to Lady teacher, are among the international celebrities who will take part in Adelaide's Tasting Australia. Ladette to Lady cookery teacher Rosemary Shrager also presents Rosemary Shrager's School for Cooks. Italian chef and cookery writer Antonio Carluccio will make his third visit to the event.

The international celebrities will join a smorgasbord of Australian chefs, writers and TV presenters, including Maeve O'Meara, Stephanie Alexander and Simon Bryant.

Tasting Australia began 11 years ago to gain further worldwide recognition for South Australia as a food and wine centre of excellence. The past Tasting Australia was in 2007 but a change from spring to autumn means a stretch until 2010 for the next one, which runs from April 29 to May 6. The full program for Tasting Australia 2010 has been unveiled, and will include at least 40 public events for food, wine and beer lovers.

On the May 1-2 weekend a free event (the BankSA Feast for the Senses) will take over Elder Park on the banks of the Torrens River. This will include cooking shows and a chance for young chefs to work with the stars. Tasting Australia offers everyone who simply loves good food and wine the opportunity to enjoy the very best in South Australia while mixing with some of the world's culinary icons.

Rich & Lingering will be providing private tours for visitors, so they can get out into the regions to experience the best of the state and take full advantage of their visit to Tasting Australia.

Lance Armstrong's Wine Tour Down Under

2010-01-26T11:45:00.002+10:30

Cycling legend Lance Armstrong helped expose five South Australian wine regions to a daily audience of more than 200 million people last week as viewers from around the world watched coverage of the Tour Down Under. The cycling race, which is the first event of the year on the International Union of Cyclists (ICU) Pro Tour calendar, attracted global television coverage which featured many South Australian wine regions.

The tour began with a Clare to Barossa Valley stage, traversed the Adelaide Hills on three days and passed through Langhorne Creek with the penultimate stage of Saturday covering McLaren Vale. Organisers estimate that almost one million people lined the route.

Leading industry figures have welcomed the international coverage, saying that the cycling event was helping to recognise Australia's wine regions. 'One of the big criticisms of Australian wine is that it's not wine from a place,' said the chairman of the McLaren Vale Grape Wine and Tourism Association, Dudley Brown. 'We're now getting feedback from around the world from people who've seen the region.'

The Tour Down Under has attracted visitors from all over Australia and the rest of the world. Cycling being the main drawcard, (with Lance Armstrong, Cadel Evans, and many more international stars attending) along with South Australia's sensational food and wine, and diverse scenery.

Shaw & Smith's Michael Hill Smith said the event reaffirmed the face of Australia as a wine producer with very attractive wine regions. Launched 12 years ago, the event gained ICU status last year when the US's Lance Armstrong used it to start a comeback to cycling.

The Tour Down Under was won by Andre Greipel from team HTC Columbia . Lance Armstrong (Radioshack) came 25th in the General Classification, and sensational newcomer Arthur Vichot (Francaise de Jeux) came 48th.

Parker rates Grange

2010-01-12T10:33:00.002+10:30

Penfolds Grange has again been recognised as one of the world's greatest wines, with influential US critic Robert Parker awarding its latest vintage a score of 99 out of 100. Parker was credited with lifting Grange to superstar status when he named the 1990 vintage the greatest red in the world, but even that wine was given only 94 points.

The 99 points he awarded to the latest release, the 2004 vintage, has been beaten only once -- by the 1976 vintage -- and equalled only by the 1986. "It will ultimately be seen as one of the greatest vintages of Grange," Parker wrote in his review of the 2004.

Andrew Caillard, auctioneer with wine auction house Langton's, said that although Parker was no longer as influential as he was during the 1990s, his seal of approval had the power to boost demand and therefore the price. "Grange is the most important Australian wine at auction and any of these types of endorsements just underpin its performance," Mr Caillard said.

Rich & Lingering can incorporate a Taste of Grange into their private tours in Barossa Valley. The current release of Grange 2004, can be enjoyed along with other iconic Penfolds lables, such as RWT and Bin707.

Inducted into SA Great Hall of Fame

2009-11-30T16:46:00.001+10:30

The team at Rich & Lingering have been at it again. We recently received accolades from both the regional and state tourism awards. Rich & Lingering received a silver medal at the South Australian tourism awards in the Tour Operator category.

For the third year in a row Rich & Lingering was also judged the winner at the SA Great Regional Awards for Tourism Services. The award is recognition of Rich & Lingering’s creativity, professionalism and innovation in the industry. It acknowledges our focus on providing high levels of wine and food knowledge, together with outstanding customer service.

Furthermore to this great honour, Rich & Lingering was also inducted into the SA Great Hall of Fame in recognition of our continued success in the region.

These industry honours and the fantastic feedback we receive from guests, from Australia and all around the world, continue to be great rewards for all the South Australian wine we have to drink… I mean, research carefully.

After Hours at Murray Street Vineyards

2009-11-17T21:40:00.005+10:30

Join Murray Street Vineyards 'After Hours', where you can sit down and enjoy a wine tasting, Barossa tasting platter or a cheese plate. Whilst experiencing the ambience of the tasting room in the evening. This will commence on Friday evenings starting on November the 27th. 5pm till 7pm.

Experience Murray Street Vineyards and understand why the world's most influential wine critics are turning their attention to Greenock, the Barossa, South Australia. For more information please contact Sally sally@murraystreet.com.au or Ph: 08 8562 8373

Hentley Farm Cellar Door Now Open

2009-10-21T12:11:00.002+10:30

Set among the rolling hills on the banks of Greenock Creek at Seppeltsfield, Hentley Farm is a boutique single estate vineyard that produces distinctive wines reflective of its exceptional site, in Barossa Valley wine region. After months of hard work the renovations and refurbishments at their cellar door are now complete! Saturday 31 October and Sunday 1 November will see special celebration.

To celebrate tastings and sales will be available of their entire current collection including old favorites such as The Beauty and The Beast. New releases and a limited number of back vintages will also be available.

A la carte food pairings will be available all weekend, prepared by their cuisine partner Cole Thomas from Culinary Solutions and his exceptional team. The food Cole Thomas has matched with Hentley Farm wines for the weekend are;

- Venison, cocoa, beetroot, ruby chard
- Duck breast, pumpkin, 'olive liquorice'
- Asparagus, parmesan custard, mushrooms, onion powder
- Seared scallops, cauliflower puree, beetroot jus, petite herbs

Throughout the day Andrew their winemaker will be hosting a structured tasting of Hentley Farm wines with food and wine pairing by Cole and his team. There will be three sessions on both days, beginning at 12 noon, 2pm and 4pm at a cost of $40, with the option of chewing the fat amongst the vines with their vineyard manager Greg Mader, starting forty-five minutes beforehand.

Bookings for these tastings and vineyard tours are essential; to reserve a place please call the cellar door on (08) 8562 8427, by Tuesday 27 October 2009.

Appellation Restaurant Reopens

2009-08-20T09:46:00.003+09:30

Appellation restaurant in the Barossa has recently reopened it’s substantially expanded and upgraded facilities following its annual July closure. While maintaining an intimate, romantic feel, Appellation’s nightly capacity for guests has increased from 28 to 48 seats with the addition of a new dining room adjoining the existing venue. Investment in this expanded space has been guided by continuing demand for bookings which could not be met in the original restaurant.

Appellation’s cellar, housing South Australia’s top wine list, has doubled in size and features a glass walled wine display. Likewise, the lounge has tripled in size and features an upbeat contemporary décor, allowing for additional seating for pre- and post-dinner drinks in luxe surrounds. And, in the coming warmer months, Appellation will open a new outdoor terrace for sunset drinks with one of the most appealing vineyard vistas in the Barossa.

The restaurant, co-located with The Louise luxury vineyard retreat on Seppeltsfield Road in the north-western Barossa, is open daily from 5pm for drinks and from 7pm for dinner. Both the signature Wine Flight Tasting Menu and À La Carte Menu are available every night, each demonstrating Appellation’s ongoing commitment to seasonal evolution of ingredients and regionally sourced, wine-friendly food.

Reservations are essential on (08) 8562 4144

Barossa Slow 2009

2009-08-20T09:24:00.001+09:30

Barossa Slow, 1-4 October 2009

The Barossa has long been known as a food haven, a place where the evolution of the ‘waste not want not’ principle has simmered into an industry in its own right.

Welcome to 2009 Barossa Slow which proudly highlights the traditions and transitions of the region's rich food culture. Participants in this event have a rare opportunity to immerse themselves in the very heart of these customs, to meet the makers and savour the exciting elements contributed by insightful newcomers.

Share meals with local artisans, take tours with primary producers, get into the minds of those who exemplify small-scale production, meet the locals and make new friends with like-minded food lovers. Share exquisite wine and discuss the intricacies of long held beliefs and time-honoured rituals.

This is how we do things here - slowly but surely, lovingly and carefully. It's about mixing tradition with the now, progressing but withholding, being commercially viable but maintaining integrity. Bringing it back, moving it forward. Keeping it real. Slowing us down.

Highlights include:
• The Long Table Dinner – everyone will gather for a warm Barossa welcome with great food, wine and conversation
• The Producers Table – a behind the scenes look at the food artisans of the Barossa
• Torbreck Terroir – Take a walk in Torbreck Winemaker Dave Powell’s world of terroir
• The Cellar Table - Intimate dinners around the Barossa with a chef or a winemaker

Full details of the event are available here.

Australia's Most Collectible Wine

2009-08-12T18:43:00.001+09:30

One of Australia's largest wine cellaring companies Wine Ark has reviewed more than 3 million bottles stored by its members and come up with a list of the top 50 wines Australians love to keep.

Once again most of the top 50 wines came from South Australia (60 per cent). Shiraz was the most collected variety making up 46 per cent of the top 50. With Penfolds being the most popular producer with eight of the top 50 wines.

The full details are;

Most Collected Shiraz - Penfolds Bin 95 Grange

Most Collected Cabernet - Lakes Folly Cabernets

Most Collected Pinot Noir - Mount Mary Pinot Noir

Most Collected Chardonnay - Leeuwin Estate Art Series

Most Collected Riesling - Grosset Polish Hill

Most Collected Semillon - Tyrrell's Vat 1

Top 50 collected wines

1. Penfolds Bin 95 Grange Shiraz
2. Penfolds Bin 389 Cabernet Shiraz Blend
3. Lake's Folly Cabernets Cabernet Blend
4. Penfolds St Henri Shiraz
5. Moss Wood Cabernet Sauvignon
6. Wynns Coonawarra Estate Cabernet Sauvignon
7. Cullen Diana Madeline Cabernet Merlot
8. Rockford Basket Press Shiraz
9. Penfolds Bin 707 Cabernet Sauvignon
10. Penfolds Bin 28 Kalimna Shiraz
11. Leeuwin Estate Art Series Chardonnay
12. Petaluma Coonawarra Cabernet Merlot
13. Grosset Polish Hill Riesling
14. Mount Mary Quintet Cabernet Blend
15. d'Arenberg The Dead Arm Shiraz
16. Wynns John Riddoch Cabernet Sauvignon
17. Penfolds Bin 407 Cabernet Sauvignon
18. Penfolds RWT Shiraz
19. Petaluma Hanlin Hill Riesling
20. Jasper Hill Georgia's Paddock Shiraz
21. Henschke Mount Edelstone Shiraz
22. Clonakilla Shiraz Viognier
23. Dalwhinnie Moonambel Shiraz
24. Wynns Coonawarra Estate Michael Shiraz
25. Jacobs Creek St Hugo Cabernet Sauvignon
26. Tyrrell's Wines Vat 1 Hunter Semillon
27. Howard Park Cabernet Merlot
28. Penfolds Bin 128 Shiraz
29. Mount Langi Ghiran Langi Shiraz
30. Brokenwood Graveyard Shiraz
31. Grosset Springvale Watervale Riesling
32. Seppelt Chalambar Shiraz
33. Henschke Hill of Grace Shiraz
34. Bowen Estate Cabernet Sauvignon
35. Turkey Flat Shiraz
36. Voyager Estate Cabernet Merlot
37. Lindemans Limestone Ridge Shiraz Cabernet Blend
38. Grant Burge Meshach Shiraz
39. AP Birks Wendouree Shiraz
40. De Bortoli Noble One Botrytis Semillon
41. Seppelt St Peters Shiraz
42. Parker Terra Rossa First Growth Cabernet
43. Zema Estate Cabernet Sauvignon
44. Giaconda Chardonnay
45. Dalwhinnie Moonambel Cabernet Sauvignon
46. Torbreck Runrig Shiraz Viognier
47. Hardy's Eileen Hardy Shiraz
48. Tyrrell's Wines Vat 9 Shiraz
49. Katnook Estate Cabernet Sauvignon
50. Yarra Yering Dry Red No 1Cabernet Blend (althought why you would I dont know)

Barossa Gourmet Weekend 2009

2009-07-20T16:14:00.002+09:30

Warming, hearty winter food with world famous wines - the NAB Barossa Gourmet weekend is on again Saturday 22nd and Sunday 23rd August in the beautiful Barossa Valley. With a winter harvest as the culinary theme, participating wineries will be selecting the best local produce to match with their delicious wines, highlighting the best the Barossa has to offer.

With 22 participating wineries, picturesque views, cosy cellar doors, and great toe-tapping music, there is something for every taste and every age. Exploring new Barossa wineries or visit old favourites, this weekend has something for everyone and incorporates special winemaker breakfasts and dinners along with the well-loved concept of food and wine matching.

The event is child friendly with activities across many wineries to keep the whole family engaged. And don't forget the Barossa's fantastic accommodation to suit all budgets for those who would like to immerse themselves in the whole Barossa experience.

So, shed off the winter blues and warm your senses with great wine, food, music and that famous Barossa hospitality.

South Australia sweeps International Wine Challenge

2009-07-01T17:22:00.000+09:30

South Australian winemakers have blitzed the 2009 International Wine Challenge (IWC), picking up 27 gold medals. The Challenge brings together the very best judges with the arduous task of tasting every single bottle of wine. Boasting more than 9,500 entries, the International Wine Challenge has cemented its place as the best and biggest blind tasting in the world. It is held every year at the Barbican Centre in London.

Out of an overall worldwide total of 304 gold, Australia scored 43, second only to France. Multiple gold winning SA wine producers were Yalumba, Peter Lehmann and Tim Adams. Barossa wines featured most prominently.

Some of Rich & Lingering’s key partners were successful at the Challenge. Those winning gold medals and trophies included; Fox Creek (2006 Reserve Shiraz), Shaw & Smith (2007 Shiraz), Peter Lehmann (2004 Mentor, and the 2003 & 2004 Margaret Semillon), Primo Estate (2007 Joseph Angel Gully Shiraz), and Wirra Wirra (2007 Dead Ringer Cabernet Sauvignon).

Producers' Long Lunch at the Sea and Vines Festival

2009-05-26T15:24:00.006+09:30

Celebrate Sea & Vines at Producers’ Table, on Sunday 7 June. Resident chef Nigel Rich (co-head chef of d’Arry’s Verandah Restaurant and devoted fisherman) creates a taste of the sea with views to Willunga Hills.

Maverick winemaker Joch Bosworth serves a selection of Battle of Bosworth’s organically grown single vineyard wines over a deliciously long lunch, including; Snapper broth with saffron foam Oysters BBQ baby squid stuffed with Willunga almonds, spinach and buffalo mozarella Chargrilled octopus in sake Beetroot tarte tatin with goat curd Thai prawn salad with citrus dressing, garden peas and fresh mint Flathead saltimbocca on green rice with anchovy butter & blistered tomatoes Orange, fennel & rocket salad with olives and verjuice Potato & tilsit gratin Roasted vegetables from the farm Producers’ verjuice custard with pickled quince in shiraz syrup Petit fours quinces & candied citrus served with coffee.

Set menu shared table $90 per person. Please book early as seating is limited: by phone (08) 8323 0060 or visit http://www.producers.net.au/

Rigoni's Long Lunch At Lloyd Brother's

2009-05-07T11:43:00.002+09:30

The Sunday Long Lunches are back at Lloyd Brothers in McLaren Vale. Take a tour through their new Olive Oil Press house with General Manager Sam Temme, as he describes the process of making Extra Virgin Olive Oil, Kalamata Table Olives and handpicked, Single Vineyard wines.

Chef Tony Bailey from Rigoni's warms things up as he draws on the rich flavours of Italy to prepare one of his trademark lunches. Each course will be matched with a flight of Lloyd Brothers wines, with the rare opportunity to sample and compare some of their past vintages.

Seated in their private dining area next to a log fire, you are invited to take the time, slow down and enjoy the beautiful food and wine of our region.

The first Long Lunch starts on the weekend of Sea & Vines Festival (Sunday 7th June & Monday 8th June), then each Sunday for the rest of the month. $80 per person (all inclusive).

For reservations contact at Lloyd Brothers Wine and Olive Company.

Adelaide Hills Chardonnay

2009-04-23T17:01:00.001+09:30

Come up to the cool climate of Adelaide Hills (1 to 3 May 2009) in its most exquisite season - Autumn. Drive through the region in all its glorious colour. Discover the new Chardonnays; fine, elegant golden wines and the delicacy of sparkling wines in many beautiful locations around the region. There will be separate events, from regional wine tastings with the winemakers, wine masterclasses, and some great food and music.

Other sessions will focus on sparkling wine, with demonstrations on disgorging, or dinners at The Lane Vineyard based around sparkling wine and Chardonnay wines.

On Sunday 3rd May, at Mt Lofty House there is a special event based on a vertical tasting of the ‘White Grange’, Penfolds Yattarna, with winemaker Kym Schroeter. This will include the two vintages that were made entirely from Adelaide Hills’ Chardonnay grapes, the 2003 and 2005.

Other great producers from the region who will be concentrating on Chardonnay include; Ashton Hills, Barratt Wines, Petaluma, Shaw + Smith, to name but a few.

For more details contact Rich & Lingering or download a flyer to discover more about this exception variety of the region.

Adelaide Hills Crush

2009-01-12T23:09:00.001+10:30

Crush 09 will continue to build on the success of this key Adelaide Hills Festival. In addition to providing a wonderful showcase for the very best the Region has to offer on the Australia Day weekend, Crush 09 is taking an innovative direction in offering complimentary tutored tastings through the day on three of our key varieties, Sauvignon Blanc, Chardonnay and Shiraz.

These ‘Discover more…’ sessions will give both new and more experienced wine lover the opportunity to learn some of the secrets of these wonderful wines from our gifted young winemakers and take those secrets home with them. Darryl Catlin of Shaw & Smith will be comparing Adelaide Hills and New Zealand Sauvignon Blancs, Peter Dredge of Petaluma will be inviting people to rediscover the elegance of Chardonnay and Erinn Klein and Phillippe Morin will be comparing cool and warm climate and French Shiraz.

There will also be lots of fun with 17 different venues offering everything from an Amy Winehouse tribute at Hahndorf Hill Winery to an opportunity experience the thrill of black cockatoos flying in at dusk at Sinclairs Gully.

Crush 09 will also be the start of a journey leading through three further, seasonal events during the year which will celebrate Chardonnay and Sparkling Wines in Autumn, Adelaide Hills Reds in Winter and the season’s new Sauvignon Blancs in Spring.

Through encouraging a deeper knowledge of these wonderful varieties producers continue their commitment to encourage both greater appreciation and safe drinking of Adelaide Hills Wine, which can be tasted in the vineyard only 20 minutes from Adelaide city. For more information see www.richandlingering.com.au/Crush.html

Sticky Rice Cooking School

2009-01-09T18:06:00.002+10:30

Sticky Rice Cooking School in Stirling (in the Adelaide Hills) is an exciting new culinary experience offering hands on cooking classes with adventurous and talented chefs in Asian and Middle Eastern cuisine.

You can learn how to create restaurant quality dishes in hands-on cooking classes with Australia's masters of Asian cuisine, then wine and dine on the recipes.

Sticky Rice Cooking School was named as one of the Top 20 Hotspots for 2009 by the Adelaide Annual 2009 as published by the Advertiser and are one of only 3 places listed in SA.

Regional Tourism Award Success

2009-01-09T17:42:00.003+10:30

The 2008 SA Great Regional Tourism Services Award was recently awarded to Rich & Lingering by Catriona Rowntree, presenter of Channel 9’s travel program “Getaway”.

Catriona presented the award to Jason Miller of Rich & Lingering at the official awards ceremony at Auchendarroch House in the Adelaide Hills.

The award recognises and celebrates those individuals and businesses that have made a significant contribution to the Adelaide Hills region of South Australia. This award is open to specialised tourism services or facilities that enhance the visitor experience and integrate with other tourism products.

2008 is the second year Rich & Lingering have been recipients of the SA Great award.

"It is gratifying to receive recognition from the industry of our commitment to excellence, and caps off another very successful year for us” said Jason Miller of Rich & Lingering.

Rich & Lingering were the proud winners in the 2008 SA Tourism Awards. It is recognition of their creativity, professionalism and innovation in the industry. The award highlights Rich & Lingering’s focus on providing both high levels of wine and food knowledge and excellent customer service to their guests.

Rich & Lingering provides 5 star food and wine tours for guests, focussing on Barossa Valley, Adelaide Hills, and McLaren Vale wine regions of South Australia.

Monty Python's Australian Wine Review

2009-01-01T18:22:00.002+10:30

A lot of people pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti.

Black Stump Bordeaux is rightly praised as a peppermint flavored Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.

Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.
Old Smokey 1968 has been compared favorably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.

Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in it, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.

Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.

Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.

Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuvee Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.

Maggie Beer cooking demonstration

2008-12-20T17:57:00.000+10:30

Thinking of planning a seminar, conference or team building exercise in the Adelaide and Barossa region? Why not include a trip to Maggie Beer's Farm Shop and book an exclusive and interactive corporate verjuice cooking demonstration for groups of 10 or more.

These new demonstrations are held in the Farm Shop's Studio Kitchen where the popular television show The Cook and the Chef is filmed.

The demonstrations include straight verjuice tastings, plus audience participation with the preparation and tasting of tender corn-fed chicken tenderloins, sautéed with fresh herbs and deglazed with verjuice, plus Aussie mushrooms sautéed with fresh herbs and deglazed with verjuice and salad with verjuice vinaigrette.

At the end of the demonstrations, each guest will receive a signed copy of Maggie Beer's cooking with verjuice book and a bottle of Maggie Beer's verjuice. The demonstrations cost $15 per person. More information: 08 8562 4477

No more Port or Sherry

2008-12-09T11:52:00.002+10:30

The wine industry will announce in a few months potential names for the fortified wines sherry, port, tokay and Marsala.

Australia signed a new trade agreement with the European Union last week, agreeing to phase out the use of wine names which are tied to places in Europe.

Chairman of the fortified sustainability project committee, Colin Campbell, says developing the new names has cost the industry a lot of time and up to a million dollars so far.

"We think we've now got to a point where we're on the last phase of our research, just testing names and hopefully from there we're hoping to have at least by March to have the new names out in the arena, so that we can start the process then of launching them and introducing them and promoting them."

Rich & Lingering Named Best Tour Operator in South Australia

2008-11-23T13:11:00.007+10:30

Rich & Lingering was named best Tour Operator at the South Australia Tourism Awards gala dinner, on Saturday 22 November. Rich & Lingering will now go forward as the South Australian entrant to contest the Australian Tourism Awards, in February 2009.

The award is recognition of Rich & Lingering’s creativity, professionalism and innovation in the industry. It acknowledges their focus on providing high levels of wine and food knowledge, together with outstanding customer service.

State judging is conducted by a panel of independent industry peers appointed by the SATC. The panel comprises a cross-section of tourism industry experts. Judges are selected for their knowledge and experience of the industry.

“It is gratifying to receive recognition from the industry of our commitment to excellence, and caps off another very successful year for us” said Jason Miller of Rich & Lingering.

“We focus on the premium segment of the food and wine tourism market which requires Rich & Lingering to partner with other exceptional businesses across the regions. A big thank you to all who support Rich & Lingering and we look forward to continuing our relationship into the future.” said Mr Miller.

“South Australia is a fantastic place for food and wine, with many new indulgence seeking visitors discovering the regions for the first time. Rich & Lingering aim to be a key promoter of the state’s wonderful food and wine producers into the future.”

Rich & Lingering provides private tailor made food and wine experiences for guests, focussing on Barossa Valley, Adelaide Hills, and McLaren Vale wine regions of South Australia. Guests are able to draw on the knowledge of their guide of not only regional products but also international styles. Tours encourage guests to discover new products and the art and science of viticulture and winemaking.

Barossa in Top 10 Wine Regions of the World

2008-10-24T11:53:00.003+10:30

The Barossa has been named one of the world’s top 10 wine destinations by the world’s largest online travel community, TripAdvisor. The iconic South Australian wine region was the only Australian destination to make it onto the prestigious list, alongside European regions such as Bordeaux and Tuscany.

Tourism Minister Jane Lomax-Smith says the listing is significant because it was based not just on TripAdvisor editors’ opinions, but also on the Barossa’s popularity with travellers. “The TripAdvisor website is home to more than 15 million reviews of holiday destinations and products written by real travellers who want to share their experiences with others,” she says.

“South Australia, and in particular the Barossa, is obviously being highly praised by those who have visited here for a holiday. The Internet is the place where more and more travellers are researching their holidays, and its importance as a tool to spread the word about visiting South Australia cannot be underestimated.”

In its list of the world’s top 10 wine destinations, TripAdvisor praised the Barossa as: “this scenic region in Southern Australia (which) is highly regarded for its Shiraz and its other robust varieties of red wine. Characterized by its visibly rich German heritage, along with its rolling, vine-covered hills, Barossa Valley is a uniquely beautiful destination for sightseers and wine connoisseurs alike.”

The Barossa is an important drawcard for attracting Australian and international tourists to South Australia. “The South Australian Government is committed to marketing the region through the South Australian Tourism Commission and Tourism Barossa,” Dr Lomax-Smith says.

“The South Australian Government will continue to promote the Barossa’s unique culture, heritage and acclaimed wine to the world. “Being named as one of the world’s top 10 wine destinations shows just how marketable the region is as a tourist destination,” Minister Lomax-Smith says.

For more information on Barossa Valley check here.

Fleurieu Fiesta 08

2008-09-30T11:47:00.001+09:30

October is upon us and so the limelight this month shines on Fiesta!

Fiesta! is a celebration of exceptional food, wine and hospitality across the Fleurieu. We celebrate Spring with a myriad of events during October, showcasing the very best that this culinary diverse and rich region has to offer. On offer are degustation dinners, salubrious long lunches, intimate workshops, as well as celebratory feasts, tastings of cheeses, new season olives and olive oils and new vintage wines.

Once again the Fleurieu Peninsula will open its doors and invite everyone to be a part of the celebration. Fiesta! 2008 is set to be a feast of the freshest seasonal food packed with over 20 wine and dine events, involving 15 restaurants, seven wineries and 24 galleries. All of the events offer a different experience to the public. Some of our picks include;
· Fiesta! at the Willunga Farmers Market (each Saturday) Fiesta! hosts its own stall at the market featuring Punters Pick and Fleurieu Peninsula Slow Self Guided Tours.
· Oliver’s Taranga Degustation Dinner (10 October) Food by XO Supper Club matched to museum & current release wines.
· French Flavours Come to Penny’s Hill (17 October) Come and enjoy French Provincial Cuisine with a modern Australian Twist.
· Wild about Yeast (19 October) Bread, Beer, Wine and Olives. Get wild about yeast at Producers of McLaren Vale.
· Fiesta! Finale (Saturday, 25 October) An Italian inspired slow food feast featuring current and museum released wines, at Primo Estate.

Throughout the festival you may notice restaurants across the Fleurieu offering a unique dish using regional produce, matched with local wines. Be sure to support these guys and eat local.

This is a perfect opportunity for visitors and locals alike to experience some of the peninsula’s best kept secrets and indulge in the region’s diverse range of food and wine. For more information visit Fleurieu Fiesta, or www.richandlingering.com.au/fiesta_tours.html

Shadow's Passing at Fox Creek

2008-09-30T11:36:00.008+09:30

South Australia's wine world lost a faithful friend this week with the death of Fox Creek winery mascot, Shadow. Shadow, a border collie, greeted visitors to the McLaren Vale winery for more than a decade, appeared on TV shows and even had wine named after him.

He was loved by many visitors to cellar door, and always eager to charm our guests. Shadow's party trick was to chase the vibrating trellis wire along the vineyard rows during vine pruning. Due to this a wine was named after him in 2001 - Shadow's Run.

Shadow, who died on Tuesday, aged 11. We are certain he will be missed by the Fox Creek team, and the McLaren Vale community.

South Australia's Success at Decanter World Wine Awards

2008-08-08T11:55:00.004+09:30

Australian wineries are celebrating a record medal haul in this year’s prestigious Decanter World Wine Awards. Decanter Magazine’s expert judges tasted a staggering 9,219 wines from around the world during a mammoth week of tasting in London. Australian wines scooped more trophies and medals than any other New World country with only France claiming more medals overall. Just 1.1% of the thousands of wines entered won a Regional Trophy and Australia’s 15 trophy winners will now go on to compete against trophy winners from around the world for the ‘champion of champions’ International Trophies, announced at a glamorous awards ceremony in London in early September.

Australian wines stormed to victory in the ‘Under £10’ (AU$20.50) category winning more Gold medals in this category than any other country. However, Australia’s growing prominence in top price wines was clear with 77% of Australian medal winners in the ‘over £10’ category.

As for Australia’s best wine region, naturally it was South Australia which scored a convincing victory taking home 359 medals including eight trophies and 13 gold medals with Barossa the stand-out region; including a boost for their whites with the Australian White Single Varietals Over £10 Trophy going to Peter Lehmann’s Margaret Semillon 2002 - an absolute stunner.

Rich & Lingering's private tours regularly include some of the winners, such as Shaw & Smith (Gold Medal - 2006 Shiraz), Wirra Wirra (Gold Medal - Dead Ringer Cabernet Sauvignon 2006), Penfolds (Gold Medal - Bin 707 Cabernet Sauvignon 2005), Murray Street Vineyards (Trophy - Greenock Shiraz 2006), Peter Lehmann (Trophy - Reserve Riesling 2002).

Tasting Australia during Vintage

2008-07-22T09:52:00.005+09:30

Tasting Australia, Australia’s premier food, wine and beer festival held in Adelaide will now be held in Autumn instead of Spring, from 6 – 13 May 2010, allowing visiting media, food and drink professionals and the public at large a chance to experience the best South Australia has to offer at vintage time.

In the eleven years since its conception, Tasting Australia has become one of the nation’s most influential and best attended gastronomic festivals. The event has hosted hundreds of Australia’s and the world’s top chefs, sommeliers, restaurateurs, food, wine and travel media and has attracted a wide cross-section of the food-loving public to Adelaide and South Australia.

It regularly attracts celebrity chefs of the calibre of Rick Stein, Antonio Carluccio, Nick Nairn, Rachel Allen, Paul Rankin, Sophie Grigson, Madhur Jaffrey and Claudia Roden, Stephanie Alexander, Serge Dansereau, Neil Perry, Shannon Bennett, Paul Wilson, Chris Taylor, Cheong Liew and many more.

Tasting Australia has now grown to such an extent that the last event comprised 70 events, of which 65 were aimed at the general public. 50,000 people attended over eight days. A major feature of the 2010 event will be a focus on South Australia’s local heroes – those food and drink producers, chefs, writers and educators who have raised the bar in gastronomic excellence, according to South Australian Tourism Minister Jane Lomax-Smith.

“Over the past six events, Tasting Australia has shown the world’s food, wine and beer lovers that Adelaide and South Australia form a hub of gastronomic excellence,” Dr Lomax-Smith says. “We are not just an exporter of premium food and beverage. Our great chefs have been exemplary ambassadors for the state, with professionals such as Christine Manfield, Tim Pak Poy, Maggie Beer, Cheong Liew, and Simon Bryant, among others, making a big impression around Australia and overseas. “There is no doubt that Tasting Australia will continue to boost tourism numbers to South Australia, as well as encouraging further markets for the State’s food, wine and beer products,” says Dr Lomax-Smith. “I believe that a move to vintage time will add to the positive media coverage afforded the event.”

For more information see www.tasting-australia.com.au

World Food Exchange in Adelaide

2008-07-05T16:22:00.002+09:30

The inaugural World Food Exchange is a unique, must attend event for South Australia's food and wine producers and the culinary tourism industry. The event will bring together leading international and Australian experts in the development of high quality food and wine themed tourism experiences to share their knowledge and expertise.

The four day event, from 21-25 September 2008, will promote South Australia as a leading culinary tourism destination and showcase South Australian primary produce industries as ecologically sustainable and among the best in the world.

The World Food Exchange regional tours provide an opportunity to introduce visitors to a taste of regional South Australia's brilliant experiences, highlighting the whole chain of wine and food experiences. The World food Exchange organised tours incorporate unique experiences only available through the World Food Exchange program. They feature a taste of the lifestyle and world-class ecologically sustainable seafood and aquaculture industry of the Eyre Peninsula as well as immersion in the food and wine culture of Barossa Valley.

It's an event not to be missed.

For more information or to register, visit worldfoodexchange.com or www.richandlingering.com.au/FoodExchange.html

Hill-Smith Honoured

2008-06-11T16:36:00.004+09:30

Michael Hill-Smith MW, the owner of the Adelaide Hills based winery Shaw & Smith, has been named Member of the Order of Australia in this years Queens Birthday Honours list.

The Order of Australia is awarded to individuals to recognise their contribution to the country. Hill-Smith was nominated for his role in the Australian wine industry. The order is ranked at a similar level to the Member and Order of the British Empire (MBE, OBE) awards in the UK.

In 1988, Hill-Smith was the first Australian to pass the rigorous Master of Wine exam. He is chairman of judges at the Royal Adelaide Wine Show. He is also a wine consultant for Singapore Airlines, a trained cordon bleu chef, and all round nice guy.

Hill-Smith was delighted at his appointment. 'Obviously, she has made a terrible mistake,' he joked.

Tempranillo: A Classy & Luscious Red

2008-06-10T13:20:00.003+09:30

New to Australia: A young, classy and juicy individual of Mediterranean origin, desperately seeking a quiet dinner for two. Will mature to be a beautiful rich and luscious foodie partner, no walks on the beach necessary.

Spain's classy indigenous Tempranillo is exactly that, early-ripening, red wine grape which makes juicy wines for drinking young, but can mature well in a rich, sometimes oaky style.

Tempranillo (pronounced Temp-rah-NEE-yo) is a grape variety that puts the spine into a high proportion of Spain's respected reds and is the most widely planted grape variety in the superstar Rioja region in the rugged north-east of the country. It is a hearty, robust wine with light tannins and great acidic structure, which matches excellently with food.

Tempranillo has a level of versatility other grapes can only envy. It's thick-skinned and capable of making deep-coloured, long-lasting wines. As a single variety wine it typically exhibits a generous mix of flavours – strawberry, dark cherries, tobacco or a herbal character, vanilla and spice. But it can also be blended with Grenache (also know as Garnacha in Spain) or Cabernet Sauvignon to produce provide a little more tannin support.

In South Australia, which has a similar Mediterranean climate, the variety has been planted here over the past decade with great success. McLaren Vale has always been a region ready to try innovative approaches and varieties. This is no exception with a number of classy Tempranillo wines produced by Gemtree Vineyards, Mr Riggs, Cascabel, and Olivers Taranga. In the Barossa Valley Yalumba, and Peter Lehmann Wines are well known wineries, and even in the cooler Adelaide Hills Nepenthe Wines produce one.

A food wine, it works well with game, sausages, casseroles and lamb. Perfect for those winter comfort meals and, of course, traditional Spanish dishes, - think chorizo sausage tapas.

There comes a time when you need to discover something new, otherwise it could be a long lonely winter.

Sweet Child O' Wine

2008-05-30T17:02:00.004+09:30

Adrian North, Head of Applied Psychology at Heriot Watt University in Edinburgh has discovered that music influences taste. Specifically, he discovered that listening to powerful, heavy music makes wine seem richer and heavier.

One of the tests in the study involved people tasting Cabernet Sauvignon and listening to Sweet Child O' Mine by Guns N' Roses. The test subjects reported that the wine tasted 60% more robust when the music was played. The research has a few excited entrepreneurs exploring the option of music matching suggestions on wine labels and music menus in restaurants.

Rest assured that Brazilian Speed-Metal will not become the selected music on Rich & Lingering's Barossa Shiraz Tour.

2008 South Australian Wine Vintage

2008-05-16T17:59:00.002+09:30

Absolutely perfect – right up to the point when it all went pear shaped!

A record heat wave across South Australia, right in the middle of vintage lead, to temperatures of at least 35 for 15 straight days. This caused any fruit still on the vine to ripen very suddenly. Sugar levels went through the roof – 15, 16 baume, 18, 20, 22 baume. Sometimes jumping a couple of degrees in a day. Everything ripened at once, from the early ripening varieties through to the late.

Consequently everyone was trying to get their fruit off the vines and into the winery. Not only were pickers even more difficult to get hold of than usual, but most wineries were at full capacity, with a two week delay before they could accept any more fruit. Fruit stayed on the vine, becoming ultra ripe. A two month vintage suddenly become a two to three week event.

It will be a great year for fortified wines – and they won’t need to be fortified with brandy spirit. Look out for some big wines, with high alcohol.

Up to that point, everything was going fantastically. With half the fruit in across South Australia’s premium wine regions, it was going to be an early vintage again. The yields were likely to be slightly below average, making it easy for the vines to ripen what was there. Warm dry conditions lead to little disease pressure. The quality was expected to be very good.

So wines from fruit before the heatwave will be great, wines from after the heatwave will be great for Mr Parker.

Wine Australia's Tasting Challenge

2008-05-15T15:10:00.004+09:30

A website challenging consumers to show off their knowledge of wine has been launched by Wine Australia. Described as “virtual wine tasting”, The Regional Heroes Tasting Challenge has been designed to assist you to learn more about wine.

You can pick a wine and select the appropriate characteristics to describe it. You will then receive a score, and tasting notes for that particular wine and what can be expected from that region. The website is http://www.wineaustralia.com/regionalheroes/

Wine Australia aims to build peoples awareness of Australia's wine regions and inform consumers about an Australian sense of place and particular flavour, or style of wine. Its a quick way to learn more about Australia regional styles.

Finding Fiano Fantastic?

2008-04-15T15:23:00.002+09:30

Hmmm, its nice, it unusual...
Forever on the search for the interesting, the challenging and the down right enjoyable, we have started a new column on what we are currently drinking.

2007 Coriole Fiano – Fiano is a new white grape variety to South Australia. Originally coming from Avellino in south west Italy. This is the second commercial release by Coriole, who are based in McLaren Vale. We know of only two other producers making it; Parish Hill, in the Adelaide Hills, and Olivers Taranga also in McLaren Vale.

This particular release has a light pale colour, intense aroma, with a consistently intense and rich (somewhat savoury) palate of toasted nuts and melons. In the mouth its has a similar feel to Viognier — full and rich. Lovely balanced acidity. Fantastic with robust seafood dishes, like a squid ink risotto.

Barossa Valley Wine Tour

2008-03-11T16:31:00.001+10:30

No matter where in the world you travel, you can be certain to find a bottle of wine from the Barossa Valley in a bottle store. Whether you are in Giggleswick, (North Yorkshire, England) or Greymouth (New Zealand) the Barossa brand is internationally known.

It is home to some of Australia’s biggest and best known wineries, including Jacob’s Creek, Wolf Blass, and Seppelt to name but a few. The region accounts for 21% of Australia’s total wine production. But more importantly, it is also home to a wide range of boutique wineries, which, to get the full benefit of require an experienced and educated guide.

The Barossa Valley was settled in 1840’s by both English settlers and German immigrants who were fleeing religious persecution. They brought with them a culture of growing, cooking, and preserving, along with an ethic of working hard for what they wanted.

What has remained to the current day is Barossa’s enduring nature. This is due to its breadth of growers and producers. From the multinationals, through to the garagist wine producers who only produce a single label. They have captured their heritage, amalgamated it with ‘modern Australia’ and used it as a foundation for further development. A visit to the Barossa region is interesting on so many levels — architecture, horticulture, character, wine, and food.

The European influence is pervasive, from mouth watering metwursts (Linke’s Meat Store and Schulz Butchers), cheeses (from Ballycroft and Barossa Valley Cheese Co), and the bakeries (such as Apex Bakery or Lyndoch Bakery) with various types of Streusel cake and Bienenstich. It is a foodies heaven!

Viticulturally the Barossa Valley has the world's oldest Shiraz vineyards, some dating back to the 1840s. The Barossa Valley extends from Lyndoch in the south to Kalimna, Moppa, and Ebenezer in the northwest, at an elevation of 200 to 300 metres above sea level. Immediately to the east is Eden Valley which is at a higher elevation of 500 to 600 metres. It is much cooler than the valley floor and produces delightfully floral Rieslings.

Barossa Valley has a Mediterranean climate, characterised by cool, wet winters and warm, dry summers where temperatures are generally between 30C and 35C. It is a reliable grape growing area particularly suited to producing riper, bolder wines, and particularly full-bodied shiraz. It also grows a range of Rhone varieties such as Viognier, Mourvedre (also know as Mataro), and Grenache.

Go on visit Barossa Valley — gratify the senses!

Autumn in McLaren Vale Wine Region

2008-03-10T19:05:00.002+10:30

Well, its now officially autumn, and vintage is almost over in McLaren Vale.

The cooling summer breezes from the Gulf St Vincent and the often quite strong gully winds that come down off the Willunga Hills in the afternoon and evening. These both combine to ensure that a McLaren Vale summer is a perfect environment to ripen grapes – neither too hot nor too cold. This normally makes for a prolonged ripening period during which time the grapes accumulate flavour and intensity.

To put McLaren Vale into a global context it is warmer than Bordeaux and similar to Montpellier in Languedoc in France. It is one of the premier shiraz growing regions of the world. Shiraz makes up the majority of the vine plantings in the region, with cabernet sauvignon, grenache, and chardonnay also abundant. ‘Alternative’ varieties are also planted in the region. These include; marsanne, roussanne, sangiovese, tempranillo, viognier, and zinfandel.

There are a number of sub regions within McLaren Vale — Sellicks Foothills, Blewitt Springs, Seaview, Willunga, McLaren Flat, McLaren Vale, and Clarendon. Each of these have different climates and soil types and so contribute to the complexity of the regions wines.

McLaren Vale reminds me of Tuscany, not only the grape varieties (with some fantastic sangiovese, and barbera’s being produced) but also fresh and pungent olive oils, crusty bread, and the essential stinky cheese — a gourmand would be in heaven. All this, with a beautiful coastline, and so close to Adelaide.

Viognier extinct!

2008-01-29T18:16:00.000+10:30

20 years ago the Viognier white grape variety was almost wiped out. With as little as 35 acres in France remaining it was another unloved variety about to disappear. That would have been a great shame as people had only started to be able to pronounce it (vee-on-yeah or vee-ohn-yay).

That was when South Australian company Yalumba planted a few trial rows in Eden Valley, in the greater Barossa wine region. Which is distinctly cooler that the Barossa Valley floor. In France, Viognier was confined to a few areas of the Rhone region - Condrieu and Cote-Rotie appellations. Rhone is similar in climate to Barossa, so Viognier does equally well in South Australia.

Since Yalumba started its trials with Viognier, they discovered its full range of attributes. A typical Viognier white wine has a rich and luscious mouthfeel, which comes from the high glycerol of the grape. On the nose it is normally seen as showing ripe or dried apricot, and floral and citrus characters, with an interesting spice or anise/Thai basil note.

Also in the Rhone region a small percentage of Viognier is added to Shiraz/Syrah. They are allowed up to 20% Viognier as part of the AOC control system, but generally most winemakers never go above 5%. And so this approach has also been implemented into the New World. Even a small percentage (such as 3 or 4%) can change a Shiraz significantly. Adding to its floral character on the nose, and making the palate smoother, rounder, more voluptuous. It is always a surprise that adding a white grape to a red wine makes the red more intense in colour.

Some other boutique wineries who produce quality Viognier and which Rich & Lingering visit on their tours, include Langmeil Winery, and Torbreck Vintners in Barossa Valley, Petaluma in Adelaide Hills, Mr Riggs, and Olivers Taranga in McLaren Vale.

So indulge in a new old variety before it disappears.

10 Key Wine Terms to Help You Bluff with the Best

2008-01-10T17:11:00.001+10:30

So you DO know the first thing about wine, but need to know the second. Well, try slipping these terms into you next wine discussion – preferably not all in the one sentence.

Acidity - Acidity is like the ‘pucker level’ of a wine, or how much it makes you smack your lips, or your saliva run. Acidity can add that zesty or crisp aspect to a wine, but if too acidic can make the wine appear quite tart or out of balance.

Balance – This has nothing to do with being able to remain vertical after a full day wine tasting tour. Balance is how the acidity, fruit, oak, sugar, alcohol, and tannin of a wine blend together so that the whole wine is balanced. In a well-balanced wine no one aspect should overwhelm the others.

Body - This describes the ‘weight’ of the wine in your mouth and is related to alcohol levels and fruit flavour.

Length – This is the sustained impression of the wine across the palate, once it leaves your mouth. Despite what people say length is important!

Finish - The final impression a wine leaves after you have swallowed it. Does the wine leave your mouth feeling clean, creamy, or fury?

Creamy – This is often used to describe Chardonnay or Viognier. It is a character of a wine that has undergone malolactic fermentation (a secondary fermentation). Leaving the mouth with a richness and that creamy feeling.

Oaky – This is the toasty, smoky, spice or vanilla aromas and flavours that come from aging the wine in oak barrels. Sometimes wine can be aged in French or American oak barrels, or both. Barrels made from French oak are generally thought have more subtle oak flavours than those made from American oak.

Tannin – This is predominantly a red wine term. Tannin adds to the texture of wine and gives you that furry drying feeling on your gums and inner cheeks. It’s the same mouthfeel from black tea. When there’s a lot of tannin in a wine it can make your mouth feel very dry. Tannin can come from oak, grape seeds and stalks, but mostly grape skins.

Astringent – A harsh, dry sensation in the mouth caused by high tannin or phenolic levels. People tend to use the word ‘phenolic’ to describe astringency in white wines and the word ‘tannic’ to describe astringency in red wines.

Phenolic – It is a feeling produced from a natural compound in grape skins, seeds and stalks. It can cause wine to taste bitter and harsh.

During Rich & Lingering’s private food and wine tours, these terms will be used on a random basis. Normally by the end of the day we try to keep words to single syllables.

Chocolate is one of the 4 main food groups

2007-12-28T16:31:00.000+10:30

At Christmas time, if we have been naughty or nice, we should receive chocolate, so lets focus on one of the food main food groups.

Origin of Chocolate
Native to South America, cocoa beans first came to Europe in the treasure-laden galleons of the Spanish conquistadors. Quickly spreading throughout Europe and beyond, this gift from the New World won more and more admirers. But long before that, the cocoa bean had been enjoyed by the Maya and the Aztecs. So valued was the cocoa drink that they used it as a sacred offering and even employed cocoa beans as currency!

Cocoa Beans
Chocolate is made from the beans harvested from pods of the cacao tree, grown within 10 degrees north and south of the equator. The best-known beans are the rare, delicate Criollo and Trinitario varieties and the more robust Forastero. The finest quality cocoa beans come from hand-nurtured cacao plants and, like wine production, important factors are the local soil, weather and the grower's expertise. Each of these plays its role in the flavour of the chocolate produced.

Quality Chocolate
Quality chocolate has up to 75% cocoa content, compared with as little as 20% in cheap products. Made from carefully roasted and milled quality beans, it has a smooth, velvety finish. Mass-produced chocolate has a gritty texture, more sugar, lower-grade cocoa beans and non-traditional ingredients like dried milk and vegetable oil.

The most skilled chocolatiers learnt their craft in France, Belgium, Italy or Switzerland. First, they select the exact mix of cocoa bean varieties. Well-versed in each variety's special characteristics, chocolatiers create a blend that is balanced, yet with its own uniquely attractive personality. Gently roasted, these beans are then milled for many hours to produce a very fine cocoa. This is mixed with the only ingredients required for quality chocolate: cocoa butter, sugar, natural vanilla and lecithin. For milk chocolate, fresh milk alone is added.

Chocolate Tasting
Like wine, and any other quality food, the enjoyment of luxury chocolate involves all five senses. These are the characteristics that a true chocolate connoisseur looks for...

Sight - Look for a shiny, smooth surface of completely blended chocolate, free from any imperfection.
Sound - Well-tempered chocolate with a high content of pure cocoa makes a distinctive sharp snapping sound when broken.
Touch - The feel should be satin-smooth - not grainy like low-quality chocolate.
Smell - Like a vintage wine, premium chocolate releases a range of aromas.
Taste - Chocolate should be a savoured delight. Press it to the roof of your mouth and let it slowly melt around your tastebuds. The velvety flavours gradually translate into a pleasantly lingering after-taste. Luxury chocolate can be complex and distinctive, with aromas ranging from citrus, fruity, spice, coffee, smokey, and so forth depending upon the origin of the bean.

For guests with a desire to focus on this particular food group, Rich & Lingering have designed tours to gratfiy their senses and indulge!

Rich & Lingering Receives Another Tourism Award

2007-12-11T15:34:00.000+10:30

The 2007 SA Great Regional Tourism Services Award for the Adelaide Hills was recently awarded to Rich & Lingering by Catriona Rowntree, presenter of Channel 9’s travel program “Getaway”.

Catriona presented the award to Jason Miller of Rich & Lingering at the official awards ceremony at Auchendarroch House in the Adelaide Hills.

The award recognises and celebrates those individuals and businesses that have made a significant contribution to the Adelaide Hills region of South Australia. This award is open to specialised tourism services or facilities that enhance the visitor experience and integrate with other tourism products.

“It is great to receive recognition from the industry of our efforts, and caps off a very successful year for us” said Jason Miller. “2007 has been fantastic for Rich & Lingering. Not only being winners of the SA Great award but also coming just a few weeks after receiving a SA Tourism Commission medal.”

Rich & Lingering were the proud recipients of a bronze medal in the New Tourism Development category in the SATC Tourism Awards. It is recognition of their creativity, professionalism and innovation in the industry. The award highlights Rich & Lingering’s focus on providing both high levels of wine and food knowledge and excellent customer service to their guests.

Rich & Lingering provides 5 star food and wine tours for guests, focussing on Barossa Valley, Adelaide Hills, and Fleurieu Peninsula wine regions of South Australia.

“South Australia is a fantastic place for food and wine, with many new indulgence seeking visitors discovering the region for the first time (both international, interstate, and from Adelaide!). It’s great to see the state continuing to grow in a tourism sense, and Rich & Lingering aim to be a key promoter of the area into the future.” Jason Miller said.

Sherry for Summer

2007-11-05T18:01:00.000+10:30

Sherry is disappearing, not evaporating, it is just not being purchased by consumers. The super sweet sherry which Great Aunt Nora used to consume from the early afternoon onwards doesn't really count.

True sherry takes its name from the town of Jerez de la Frontera, which is on the southern tip of Spain. Typically it is made from Pedro Ximenez (or PX to his friends) or Palomino grape varieties. Sherry is usually classified as flor (or fino), amontillado, or oloroso. The latter being older and sweeter.

To confuse consumers even more the name sherry (and port, and tokay) will begin to be phased out in the near future, following a trade agreement with the European Union. This follows similar off-limit names as Champagne, Burgundy, and Chablis.

A fino sherry is typically light in colour (eg pale straw), clean and dry on the palate, and generally they are consumed young. Fino sherry acquires its distinctive aroma and flavour from the flor yeast which grows in the barrel on top of the finished wine. This produces delicate nutty and salty characters, combined with refreshing acidity. For this very reason it is a fantastic drink for a summer’s afternoon, accompanied with olives, sardines, or chorizo, over looking the sea.

In South Australia one very fine example of a fino sherry comes from Seppelt in Barossa Valley. The Seppelt Fino DP 117, is light delicate, and very dry. It shows the beautiful characters of the flor on the aroma and the palate, which lasts for ever.

In Mildura (in Victoria) the local Slow Food group is proposing to have it classified as an endangered food and trying to included it in the international Ark of Taste. By including it in the Ark of Taste, Slow Food may work with local producers to promote the products and establishing quality and authenticity standards. In Mildura fino sherry has been made since 1888, using techniques appropriate for the Australian climate.

So this summer what better drink to enjoy with our Mediterranean climate than a refreshing and food friendly fino.

2007 South Australian Vintage – the good, the bad, and the interesting

2007-11-05T17:59:00.001+10:30

The good news with this years vintage was that most areas had rest over Easter. The fruit was picked and in the winery a good three or four weeks early in most regions. Volumes were down significantly, down to almost a third of the average. It was tough work hunting for the berries in the vineyard, so we deserved an early break.

Across the country the vineyards succumbed to drought, frost, bushfire taint, and in some areas January rains. All this resulted in a 30 year low yield with a total production down 33% from last year. This affected reds more than white varieties.

In the Barossa Valley, the average was for volumes to be down by between 40-60%. But the fruit seems to be quite variable, with some reports indicating average quality with poor vine canopies leading to sunburnt fruit. However, there are some wine makers who have reported that the drought reduced the berry size. This leads to very good intense flavours, with great colour, and acid.
In McLaren Vale, the average volumes were down by between 50 to 80%. In the winery it appears that the fruit quality is showing good potential, with great colour, and flavour intensity. But they are not showing the same length of flavour as the 2004 and 2005 vintages.

In contrast the Adelaide Hills appeared to have a very good vintage, with warm days and cool nights helping with flavour development and acid retention. Across the region quantity will be slightly below average. Some winemakers are expecting some of the best ever fruit quality from this vintage.

Ask any winemaker what the best vintage is, and they will generally reply the one they are currently selling. The 2007 vintage will be interesting; with some fantastic wine already being released - if you can find them!

Wine tasting 101

2007-11-05T17:56:00.000+10:30

Wine tasting is rigorous gruelling work! When you do it for a job, you sometimes forget that what you now do as second nature had to be learned in order to get the most from the experiences. So here’s a quick introductory lesson on maximising your vinous pleasure.

Swirl
Swirl a small amount of wine in the glass. This releases the aromas, and provides an opportunity for visual inspection. Look at its intensity and its clarity - whether the wine is brilliant, or cloudy with particles. Swirling also prepares the wine for the next step, the olfactory examination.

Sniff
Agitating the wine vaporizes it, and the thin sheet of liquid on the sides of the glass evaporates rapidly; the result is an intensification of the aromas. Stick your nose right into the glass and inhale. Generally your sense of smell is your most powerful. This is where I normally detect the most attributes and come up with all the wonderful descriptors which people use to try to explain the wine, and bore their friends. Complexity of aromas is a sign of a better wine.

Slurp
There's a huge distinction between swallowing and tasting. First, as you hold the wine in your mouth, purse your lips and inhale gently through them. This accelerates vaporization, intensifying the aromas. I find making a slurping noise usually helps, and it stops the wine dribbling down your chin.
Second, “chew” the wine vigorously to draw every last nuance of flavour from the wine. Roll the wine all around your mouth, bringing it into contact with every part. This is where you will pickup a lot of the flavours of the wine, which may or may not be consistent with the aroma. Also look at the persistence of the flavours — it’s no good if they are gone in a second.

The mouth-feel of the wine is very important. The drying feeling of tannins is most perceptible on the inner cheeks and gums; some tannins can be smooth and silky, while others are like licking sandpaper.

Spit - if you must
If you are tasting a large number of wines it’s recommended to spit them out. This is mainly to ensure you can continue to enjoy the other wines, but also to ensure that you can remain upright.
After you swallow, exhale gently and slowly through both your nose and mouth to release more aromas of the wine. You'll find that the better the wine, the more complex and long-lasting these residual aromas can be.

Be promiscuous
The best piece of wine advice I have ever received is to drink promiscuously! Not necessarily a lot, just try different styles and varieties and see what you enjoy. No one can tell you what you like, it’s your mouth, it’s a very personal thing.

Sparkling Red Wine - what the!

2007-11-05T17:54:00.000+10:30

So what do you do when as a State you already make some of the best red wines in the world? Make a sparkling red! This underlies the fact that as with any great product a fantastic base product, or ingredient, is essential. By using great fruit, whether that be Shiraz, Cabernet, or Merlot, it is possible to produce outstanding sparkling reds.

Sparkling reds are particularly Australian – despite the fact that they were first produced in France in the mid 1800’s. The first recorded Australian Sparkling Burgundy was produced in 1881, by the Victorian Champagne Company. This was described more as rose coloured, and is still made in Burgundy and Loire regions of France.

A sparkling red was entered into the 1894 Royal Agricultural Society wine show in Melbourne, by Hans Irvine of Great Western, Victoria. They also received a gold medal in the 1895 Bordeaux Exhibition of France to the 1893 Sparkling Burgundy. Hans Irvine & Co later become Seppelt which nowadays is a major producer of long lived Sparkling Shiraz.

Red wine destined for sparkling red typically has common characteristics, packed with primary fruit flavours, rich in texture, but soft and refreshing on the palate. Grapes are often picked at a later stage to get the ripe fruit flavours and intense colour. Generally the wine is made so that they do not extract too many mouth drying tannins. Any oak influence will hopefully be subtle rather than dominant.
The big ripe fruit flavours from Barossa Valley and McLaren Vale can easily fulfil these needs. Rockford Black Shiraz is definitely a favourite. But in the Barossa more readily available sparkling red’s come from Charles Melton, Peter Lehmann Wines, St Hallett, and Langmeil. All of which are producers Rich & Lingering support on our tours.

Adelaide Hills Wine Region

2007-11-04T13:36:00.002+10:30

Who would swap a view of Sydney Harbour, with the Harbour Bridge on one side, and the Opera House on the other, for a view of the Adelaide Hills? Only someone passionate about great food and wine.

The Adelaide Hills is an environment that easily surpasses even Sydney Harbour. It can truly be more delightful than the Harbour, yet many visitors (and even some locals) are unaware of what is available within 20 minutes of the Adelaide CBD. Imaging a different view around each bend in the road. A distinct four seasons throughout the year, with the colours and vibrancy which they bring, and a lovely cool climate. Making the journey to the region brings you more in touch with how food (and wine) are produced and the experience of eating produce purchased directly from the growers, fresh, in season, and full of flavour, cannot be surpassed. The Adelaide Hills Wine Region is one of Australia's premier cool climate wine regions, defined as part of the Mount Lofty Ranges which has an altitude of above 400 metres. It covers a 70km strip from Kuitpo in the south to Williamstown in the north.

To put the Adelaide Hills into a global context, it is warmer than Marlborough in New Zealand, and similar to Burgundy in France. The folds and undulations of the Adelaide Hills creates a wide range of climates. In an attempt to exploit these differences the vineyards tend to be small and often steep. It is possible, with appropriate site selection and careful vineyard management to get shiraz and even cabernet sauvignon ripe.

The Hills region has cool nights throughout the growing season, due largely to the altitude. This natural range in diurnal temperature is critical for slow, even ripening and especially important in terms of natural acid retention in the grape juice. This enhances the development of aroma and flavour profiles in the finished wine. Resulting in checky little chardonnays, voluptuous pinot’s and of course vibrant sauvignon blancs. Its an ideal region for a foodie.